On the rare occasion that someone tells me they are not fond of chocolate, I wonder what is wrong with them. How could someone not love rich, decadent chocolate desserts? A chewy brownie, a slab of homemade chocolate cake, or a square of dark chocolate as an afternoon pick-me-up…
Of course, high-quality chocolate can be rich, dense, and overwhelming. I can’t count the number of times I have given myself terrible stomachaches by overindulging in chocolate. As an adult, though, I’ve learned to be more measured in my chocolate consumption. I’ve never been a daily consumer of chocolate. I just needed to learn not to overdo it on the rare occasion that I bake a cake or a pan of brownies. If I bake and give it away, there won’t be any chocolate to tempt me back into the kitchen in the evening. If I freeze squares of brownies, I’ll forget that they’re in the freezer.
Another way to moderate my chocolate passion is through bourbon hot chocolate. My recipe makes two espresso-sized servings. One serving satisfies my craving, I serve the other to a friend, and since there are no leftovers, there is no risk of a tummy ache. Serving this treat in vintage demitasse cups makes the occasion and the dessert feel special.
This is an old-fashioned hot chocolate that comes together in about five minutes. With only three ingredients, it makes a quick, impromptu late afternoon treat or an elegant, unctuous dessert. Use the best bittersweet chocolate you can find. When I used Vietnamese chocolate from Eritaj, my hot chocolate was earthy and nuanced. My favorite grocery store chocolate is Green and Black’s 70% Organic Dark Chocolate Bar. Don’t shy away from whole milk, as it makes the hot chocolate deliciously creamy. But if you have none, use 2% or skim milk. The bourbon adds a honeyed sweetness that helps marry the chocolate and the milk. Skipping the bourbon is no problem if you prefer to keep your hot chocolate alcohol-free.
If, God forbid, you do happen to be one of those people who just isn’t into chocolate, you may want to try my Maple Pecan Tea Toddy. It is warm, sweet, and comforting without the richness of bourbon hot chocolate.
Bourbon Hot Chocolate
- Yield: 2
- Category: Celebrations, Small Bites, Sweets, Tea and other Drinks
Ingredients
- 1 c whole milk
- 2 1/2 oz bittersweet chocolate, finely chopped
- 1/4 tsp. bourbon, optional
Instructions
- Heat the milk in a small saucepan, without bringing to a boil.
- When the milk is hot, remove from heat and whisk in the chocolate. When the chocolate is melted, return to heat and cook at a very low boil for 2 minutes, whisking constantly. Do not step away during this time.
- Remove from heat. Stir in optional bourbon.
- Serve warm in demitasse cups.
Sometimes I fantasize about being a cocktail maven. A dainty antique cabinet would hold my liqueurs and artisanal bitters. I would shake and stir highballs, sours, and eye-pleasing botanical libations. If you were a guest in my home, I’d serve you the perfect cocktail in the perfect cocktail glass.