Spiced Chocolate Elixir and Variations!

PREP: 10 minutes | YIELD: 6 servings (about 2½ cups of syrup)

SPICED CHOCOLATE ELIXIR

PREP: 10 minutes

YIELD: 6 servings (about 2½ cups of syrup)

 

Ingredients:

  • ½ cup Hot cocoa mix*
  • ¼-½ tsp Ground cayenne
  • ¼-½ tsp Ground smoked Serrano or chipotle
  • ½ tsp Ground allspice
  • ¼ tsp Ground cloves
  • ½ cup Orange simple syrup*

 

INSTRUCTIONS:

  1. Blend together the dry ingredients and then whisk in the orange simple syrup.
  2. Store in an airtight container and refrigerate for up to 2 weeks.

 

*Starbucks brand hot cocoa mix was used in the testing of this recipe. Unsweetened cocoa (either natural or Dutch process cocoa) is a suitable substitute, although the final product will not have as smooth a taste or silky a texture as the cocoa mix. If using unsweetened cocoa, Dutch process cocoa will produce a richer, more intense chocolate flavor and a natural cocoa will produce a lighter but more astringent chocolate flavor.

**Torani bitter orange simple syrup was used in the testing of this recipe. Alternately, an orange simple syrup can be made quickly at home by combining ½ cup granulated sugar with ½ cup water and the zest from ½ an orange in a small saucepan. Heat slowly to a simmer, stirring occasionally until the sugar dissolves. Infuse off-heat until completely cooled. Store (without straining) in an airtight container for up to 10 days. Strain the syrup prior to each use, as needed.

 

Notes:

Can be blended with vanilla ice cream to make an orange-spiced chocolate milk shake.

 


HOLIDAY SPICED CAFFE MOCHA

PREP: 10 minutes

YIELD: ~6 six-ounce servings

 

Ingredients:

  • 4½ cups Milk or milk alternative
  • ¾ cups Spiced chocolate elixir
  • 1½ tsp Instant espresso powder
  • Whipped cream garnish (optional)

*For one individual serving: heat ¾ cup milk together with 2 Tbsp. spiced chocolate elixir and ¼ tsp. espresso powder (or one shot of espresso).

 

INSTRUCTIONS:

  1. Heat the milk to a simmer and whisk in the spiced chocolate elixir and the espresso powder until smooth.
  2. Bring to a simmer and pour into individual mugs.
  3. Serve with a dollop of whipped cream and a dusting of cocoa powder.

 


TEQUILA SPIKED HOT CHOCOLATE DEL DIABLO

PREP: 5 minutes

YIELD: 1 cocktail

 

Ingredients:

  • 2 ounces Hot chocolate
  • ½ ounce Anejo
  • ½ ounce Ancho Reyes

 

INSTRUCTIONS:

  1. In a mug, pour in the Anejo and the Ancho Reyes.
  2. In a small saucepan, heat the hot chocolate to a simmer.
  3. Pour hot chocolate mixture into the mug.
  4. Serve with whipped cream (optional).

 


ANCHO SPIKED CHOCOLATE ORANGE COCKTAIL

PREP: 5 minutes

YIELD: 3-4 cocktails

 

Ingredients:

  • 2 Tbsp Spiced chocolate elixir
  • 2 ounces Anejo Tequila
  • ½ ounce Ancho Reyes Original Tequila
  • 1¼ ounce Cointreau
  • 1¼ ounce Grand Marnier
  • Ice

 

INSTRUCTIONS:

  1. Add all the ingredients to a shaker tin with ice and shake vigorously for one minute.
  2. Strain into rocks glasses, with more ice (optional).