Bourbon Hot Chocolate Recipe
Daily Value: 15%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||8µg||2%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
To accompany the fall menu at Blue Ribbon Beer Garden, a heated terrace overlooking Allen Street on the Lower East Side, Chef/Owners Bruce and Eric Bromberg serve bourbon hot chocolate, a hot-cocktail alternative to seasonal brews. Their recipe recommends homemade chocolate syrup, but a store-bought one will work in a pinch. The perfect accompaniment to Blue Ribbon Beer Garden’s Bourbon Hot Chocolate? One of their homemade, melty chocolate-chip cookies.
- 4 cups whole milk
- 1 cup chocolate syrup, homemade or Fox's U-Bet
- 2 tablespoons cocoa powder
- 1 cup good-quality bourbon such as Maker's Mark
- 1 cup half-and-half
1. Add milk, half-and-half, syrup, and cocoa powder to a pot or large saucepan
2. Cook over medium-high heat, whisking constantly, until cocoa is fully incorporated and mixture barely comes to a simmer, 5-10 minutes
3. Whisk in bourbon and cook for one more minute. Remove from heat and serve
Recipe DetailsServings: 8
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