Blend together the dry ingredients and then whisk in the orange simple syrup.
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.
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
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).
Heat the milk to a simmer and whisk in the spiced chocolate elixir and the espresso powder until smooth.
Bring to a simmer and pour into individual mugs.
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
2 ounces Hot chocolate
½ ounce Anejo
½ ounce Ancho Reyes
In a mug, pour in the Anejo and the Ancho Reyes.
In a small saucepan, heat the hot chocolate to a simmer.
Pour hot chocolate mixture into the mug.
Serve with whipped cream (optional).
ANCHO SPIKED CHOCOLATE ORANGE COCKTAIL
PREP: 5 minutes
YIELD: 3-4 cocktails
2 Tbsp Spiced chocolate elixir
2 ounces Anejo Tequila
½ ounce Ancho Reyes Original Tequila
1¼ ounce Cointreau
1¼ ounce Grand Marnier
Add all the ingredients to a shaker tin with ice and shake vigorously for one minute.
Strain into rocks glasses, with more ice (optional).