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:
- 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.
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:
- 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
Ingredients:
- 2 ounces Hot chocolate
- ½ ounce Anejo
- ½ ounce Ancho Reyes
INSTRUCTIONS:
- 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
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:
- Add all the ingredients to a shaker tin with ice and shake vigorously for one minute.
- Strain into rocks glasses, with more ice (optional).
