Hot Chocolate Gin has been inspired by the Hotel Chocolat website where they mention their range of Cocoa Gin Liqueurs.
This got me looking at cocoa, what is it? What is cacao? Is it different or just two spellings of the same word? On closer inspection, it looks like Hotel Chocolat are confused on this issue, their description of the liqueur skips between the two. Jessica Gavin has a very good description, you must read it because there will be a test later.
Our local supermarket sells cocao nibs, which are marketed as a health food and cocoa powder which is marketed as a tasty drink so you can guess which one I’m going with.
Ingredients:
- 50ml Gin
- Your favourite Hot Chocolate or Hot Chocolate Variation
- Milk or water to fill
Method:
- Put the the gin and hot chocolate into your Milk Frother and then top up with milk to the max mark.
- Replace the lid and then press the start button and wait until finished.
- Meanwhile, heat up your glass using hot water from a kettle.
- When your milk frother has finished, empty the water out of the glass and fill with your Hot Cocktail.
- Enjoy your Hot Chocolate Gin
Mark’s Top Tip: Cocoa powder is often used to make hot chocolate but usually needs something to sweeten it. The ready-mixed powders include milk solids and sweeteners so you can make them with water. During our travels in Europe we found it very difficult to get the ready-mixed powders for making with water and in the end resorted to adding powdered milk to the hot chocolate, not the best solution but it’s much easier to boil a kettle than heat some milk. Now with the milk frother, the problem has largely resolved itself.
Lucy’s Top Tip: Adding in a splash of Cointreau was very tasty, obviously you only need a small splash – not.
