Inspired by the L.A.-based Coolhaus this hot chocolate is brought to the next level, and then some, by adding not just one amazing ingredient (maple), but bacon, too!
5 strips good quality bacon, diced
2½ tablespoons brown sugar
2 cups milk (or non-dairy substitute)
5 ounces dark chocolate, chopped
½ teaspoon maple sugar
1 teaspoon maple syrup
½ cup cold heavy whipping cream
¼ teaspoon pure vanilla extract
½ tablespoon maple sugar/maple syrup
Pinch sea salt flakes
In a skillet, over medium heat, add in diced bacon.
Once it starts rendering, add in brown sugar.
Stir frequently to keep the bacon and brown sugar mixing and cooking.
Once it is golden and crispy, remove candied bacon bits using a slotted spoon, placing on a paper-towel-lined plate; allow to cool.
Place the milk, maple syrup, and maple sugar in a saucepan over medium heat and whisk until the mixture just reaches the boiling point.
Remove from heat and whisk in chopped chocolate until smooth and dissolved.
In your mixing bowl, place the whipping cream, vanilla extract, and sugar, and stir to combine.
Cover and chill the bowl and wire whisk in the refrigerator for about 30 minutes.
When chilled, beat the mixture until stiff peaks form.
Pour the hot chocolate into two cups and garnish with a dollop of whipped cream.
Sprinkle with candied bacon bits and a tiny bit of the sea salt and grated chocolate.
Preparation time: about 10 minutes, plus 10 minutes for candied bacon.