Mountaineer's Spiced Cocoa Recipe
Daily Value: 48%
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||31µg||8%|
|Fatty acids, total monounsaturated||21g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
A spiked and spiced hot chocolate drink that will warm you up in the winter from Executive Pastry Chef Michael Gabriel at The Sea Grill, in New York City.
- ¾ cup bittersweet (80%) Valrhona chocolate
- ¾ cup semi-sweet (58%) chocolate
- 2 cups milk
- ½ cups heavy cream
- Spiced rum, to taste
- Whipped cream, for garnish
- Chocolate shavings, for garnish
In a metal bowl, combine chocolates together. Place bowl over a double boiler of simmering water and melt.
In a medium saucepan, combine milk and cream and scald it by bringing it to a full boil.
Add the chocolate to the milk mixture and blend well with an immersion blender. Spike the liquid with rum, to taste.
Pour into mugs, and serve with whipped cream and chocolate shavings.