Toasty Hot Chocolate With a Kick

Almost a dessert in itself, this cold-weather cocktail is warm, chocolatey and creamy. For guests with a sweet tooth, it's the perfect late-night or after-dinner cocktail.
Toasty Hot Chocolate with a Kick

Toasty Hot Chocolate with a Kick

By: Stephen Phillips
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Ingredients:

2 oz. white chocolate liqueur or crème de cacao
4 oz. unsweetened chocolate
4 cups milk
2 cups heavy cream
3/4 cup sugar
1 1/2 tsp. cinnamon
2 eggs
3 tsp. pure vanilla extract
1/2 oz. peppermint schnapps (optional)

Note: Use of a double boiler is very helpful.

Preparation: 

In the top of a double boiler, melt the chocolate.

In a separate heavy saucepan, heat the milk and cream on low until hot (don't let it bubble).

Once hot, add 3 tablespoons of this milk and cream to the melted chocolate, then mix well.

Blend in the rest of the hot milk/cream mixture, and add sugar and cinnamon.

Combine the eggs and vanilla, and beat together in a bowl.

Add a tablespoon of the chocolate mixture to the eggs and beat well.

Slowly stir the entire egg mixture into the chocolate mixture.

Whisk the hot chocolate briskly in the double boiler for three minutes.

While waiting, pour white chocolate liqueur or crème de cacao in a mug. For a peppermint flavor, add the schnapps.

Add hot chocolate mixture and serve immediately.

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