Hot chocolate & coffee, a must mix

 Must Mix Hot Chocolate Cocktails included image

 Bourbon Hot Chocolate

Bourbon Hot Chocolate

.Image Courtesy of New Riff Bourbon Hot Chocolate.

Courtesy Katie Tobin, bar supervisor at New Riff Distilling

Ingredients:

.1 oz New Riff Kentucky Straight Bourbon 1 1/2 oz bourbon cream * 1 oz water 1 1/2 oz dark chocolate fudge dessert topping 1/2 oz Luxardo cherry juice 1-2 dashes of cherry bitters 1-2 dashes of Aztec chocolate bitters.

Preparation: Add all active ingredients other than the bourbon cream to a mug. Microwave for 1 minute, stir, microwave for another 30 seconds to 1 minute. Include bourbon cream and garnish with chocolate covered marshmallows and cherries.

.* Bourbon Cream.

Combine 1-1/2 cups vaporized milk (1-12 ounce can), 1 cup Bourbon, 2/3 cup granulated sugar, 1 teaspoon vanilla extract, 1⁄⁄ 2 teaspoon immediate coffee a big mason container. Safe and secure cover on tight and shake till integrated. Shop in the refrigerator.

 The Cocoa Diablo

The Cocoa Diablo

.The Cocoa Diablo.

Courtesy Sara Bradley, chef/proprietor Freight House

Ingredients:

.1 1/2 oz Xicaru Mezcal Silver 1 oz Tempus Fugit Crème de Cacao 4 drops Woodford chocolate bitters 1 small pinch ground cayenne pepper 1 cinnamon stick 1 orange piece.

Preparation: Build all active ingredients in a glass mug and top with 3-4 oz of boiling water. Tastes much like a Mexican hot chocolate however is clear.

 Cowgirl Coffee

Cowgirl Coffee

.Cowgirl Coffee.

Courtesy Miranda ““ Randi ” Densford, bar supervisor of Barn8 Farm Restaurant &&Bourbon Bar

Ingredients:

.8 oz hot coffee 1 1/2 oz Rittenhouse Rye 2 oz Spiced Coconut Cream 1 oz spiced walnut syrup *.

Preparation: Combine components in a mug and stir. Serve warm.

.* Spiced Walnut Syrup.

Ingredients:

.1/2 Cup Pure Maple Syrup 1/4 Cup Light Corn Syrup 1/4 Cup Water 1/4 Cup Brown Sugar 1/8 tsp Pumpkin Pie Spice 1 cup Toasted Walnuts pinch of Salt.

Preparation: In a little pan, stir to integrate the 2 syrups, water, brown sugar and pumpkin pie spice. Bring mix to a boil over medium-high heat. Boil for 2 minutes. Include toasted walnuts, stirring to integrate, and enable to boil for 2 extra minutes. Eliminate pan from heat. Stir in pinch of salt. Enable to cool somewhat, then serve. For longer storage, cool entirely, transfer to an airtight container and shop in fridge for as much as a month.

The post Must Mix: Hot Chocolate &&Coffee appeared initially on Chilled Magazine .

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