If you are over the age of 21 and drink alcohol like a responsible adult (whatever that means), there’s probably a certain type you will never go near, because you had an experience as a teenager/young adult where you drank it like water and learned a lesson about the relationship between upset tummies and alcohol. Or maybe that’s just me. Beer coolers and straight vodka will never again touch my tongue.
Whiskey, on the other hand, I didn’t dare venture near in my early drinking days. Whiskey felt sophisticated, old, and far beyond the reach of my limited knowledge of alcohol. As I begin to study more about different types of alcohol, and become slightly more fluent in wine knowledge (a necessity as a server), I’m beginning to expand my drink repertoire. After all, I couldn’t stand the smell or taste of beer until I travelled to London and began to appreciate the nature of slinging down a cold brew in a toasty pub. Maybe it’s possible that with increased exposure, I’ll become a whiskey fan?
If this at all reads confusing to you, it’s probably because I’m obsessed with putting whiskey in desserts. Take the harshness of the alcohol away, and whiskey has a deep sweetness that can’t be beat. Knowing that, I’ve decided to start experimenting with whiskey cocktails in the hopes that I’ll eventually mature into sipping fancy whiskey straight from a glass.
This whiskey hot chocolate (not hot cocoa, there actually is a difference) is rich and smooth and wonderfully creamy. At first sip, the whiskey is noticable immediately, but the hot chocolate flavour takes over your whole body and warms you up from the insides. There’s both cocoa and chocolate chips for ultimate chocolatey goodness, and, for an extra treat, try making the hot chocolate and storing it in the fridge overnight. Once cooled down, whiskey hot chocolate is a great chocolate milk/cocktail that’ll brighten up your afternoon. Whiskey hot chocolate also tastes fantastic topped with mini marshmallows and caramel. Enjoy 🙂
- 1/4 cup cocoa powder
- 1/4 cup chocolate chips
- 1/2 cup sugar
- 1/4 tsp chili powder
- 2 cups whole milk
- 3 fl. oz. whiskey
- caramel and marshmallows or whipped cream for topping
- Add the cocoa, chocolate chips, sugar, chili powder, and milk to a small saucepan. Heat over medium high, whisking constantly to dissolve the cocoa and melt the chips. Bring the hot chocolate to a steam–not a boil–then remove from heat.
- Add the whiskey, and divide the hot chocolate between two mugs. Top with caramel and whipped cream or marshmallows.
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