Cocktail of the Month | Hot Chocolate Bar

HOT CHOCOLATE
• 1 cup whipping cream
• 100 g 70% cacao chocolate bar, chopped
• 2 cups (500 mL) milk

MARSHMALLOW MERINGUE
• 1/2 cup (125 mL) egg whites from an egg or carton
• 1 cup (250 mL) sugar
• 1/4 tsp (1 mL) cream of tartar
• 3/4 tsp (4 mL) vanilla paste or extract

TO SERVE
Assortment of Cream Liqueurs

1 To make the Hot Chocolate, bring cream to a boil in a medium pot. Remove from heat, add chocolate and let stand until melted, about 2 minutes. Whisk until smooth. Stir in milk and set pot over medium heat. Once steaming, remove from heat and transfer to a heat-proof serving vessel. Cover and keep warm.

2 Combine eggs whites and sugar in a bowl set over a pot of simmering water. Whisk until the sugar is dissolved and mixture is warm. Remove from double-boiler and beat in cream of tartar and vanilla using an electric mixer. Continue to beat until stiff peaks. Transfer to a serving bowl and serve alongside hot chocolate and liqueurs.

3 For each drink, encourage your guests to pour 2 oz of the chosen liqueur into a mug. Top with hot chocolate, then with a generous 1/2 cup (125 mL) of the marshmallow meringue. Using a crème brulee torch, toast the meringue and serve with a spoon.

Makes 6 to 8 drinks

Видео Cocktail of the Month | Hot Chocolate Bar канала LCBO