Offline PK Hot Chocolate
Recipe by @as_you_drink · View original
Ingredients
- 2 oz oz Dominican rum
- 1 oz oz Dark crème de cacao
- 0.5 oz oz Baileys Irish cream
- 0.25 oz oz Overproof Jamaican rum
- 1 oz oz Heavy cream
- 1 oz oz Whole milk
- 0.75 oz oz Dark chocolate — high quality, 72% cacao or more, finely chopped
- 0.75 oz oz Milk chocolate — high quality, finely chopped
- 3 dashes dash Aztec chocolate bitters
- 1 dash dash Orange bitters
- 0.5 oz oz Butter
- 1 tablespoon tbsp Water
- to taste to taste Whipped cream (optional) — for topping
- to taste to taste Grated chocolate (optional) — for garnish
Steps
- 1
Chop the dark and milk chocolate finely.
- 2
Add chopped chocolate to a saucepan on low heat. Add butter and water, then stir vigilantly until chocolate is slightly melting.
⏱ 3 min - 3
Add heavy cream to the melted chocolate and stir regularly to ensure a creamy texture.
- 4
Add the Dominican rum, overproof Jamaican rum, Baileys Irish cream, dark crème de cacao, Aztec chocolate bitters, and orange bitters. Continue stirring.
- 5
Add whole milk and let simmer gently.
⏱ 2 min - 6
Pour the hot chocolate into a cup and top with whipped cream and grated chocolate.