Boozy Hot Chocolate
In this winter wedding cocktail by Ian Hardie of Huckleberry Bar in Brooklyn, tequila is ideal for spiking hot cocoa. It's inherently fruity and slightly salty--great complements to chocolate.
- 4 cups cream
- 4 cups milk
- 2/3 cup sugar
- 1/2 tsp. salt
- 8 oz. Belcolade Belgian dark chocolate
- Mini marshmallows
In a 4-quart pot, bring cream, milk, sugar, and salt to a simmer. Place chocolate in vita prep blender and slowly pour the dairy mixture over the chocolate. Start blender at low speed and slowly increase the speed to high, mixing for 30 seconds until smooth. Heat to order in a saucepot or with a steam rod, combining 6 ounces of the hot chocolate mix and 2 ounces of tequila in a mug to serve. Top with mini marshmallows.