A Ritual: Maple-Bourbon Hot Chocolate.

Maple-Bourbon Hot Chocolate - Posted by Hammetsone's Whiskey Disks, makers of the world's best whiskey stones.

It may have taken a little longer than normal for the snow and freezing temperatures to arrive in New England, but now that the seal has been broken, chances are you’re like us, cold and looking for something – anything – to warm you up. Sure, a fresh cup of coffee would be nice, but you know what would really hit the spot? Some hot chocolate. And you know what might make it even better? If it had bourbon in it.

To that end, we’ve sought out the best possible recipe for a spirited mug of hot chocolate. And here’s what our extensive search produced: Maple-Bourbon Hot Chocolate. Yes, we can assert with a great degree of confidence that we’ve tried every hot chocolate recipe out there. Every. Single. One. It’s been a mighty tough job, but someone had to do it.

This Maple-Bourbon Hot Chocolate recipe has everything you crave; it’s a little sweet, a little salty, and a whole lot of chocolaty. Plus, it packs a beautiful little bourbon punch. And one thing we appreciate the most though, is that it’s made from scratch. We’ve always proclaimed that there is great joy in the “doing” of things.

We believe that pre-prepared foods and cheaply-made goods rob your life of intrinsic value, the value that comes with appreciating time and effort. So, just like our handcrafted whiskey stones, there’s a meaningful ritual involved with this process. Take some time, invite somebody you love, and make yourselves something special. Then enjoy it. Together.

Maple-Bourbon Hot Chocolate 

18 ounces whole milk
4 ounces dark chocolate
1 tablespoon dark brown sugar
2 tablespoons maple syrup
pinch of salt
4 ounces of bourbon

1. Finely chop the chocolate into small pieces. The pieces have to be able to dissolve easily in the liquid.

2. Place the milk into a small, thick-bottomed pot on low heat and bring to a low simmer. Whisk once in a while to ensure that the milk doesn’t stick to the bottom of the pan.

3. Add the brown sugar, salt, maple syrup, and chocolate and whisk vigorously until the chocolate has melted.

4. Heat for another 4 minutes, constantly stirring. Add the bourbon at the last minute and serve into mugs. Top with whip cream and chocolate shavings. Indulge silently.


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5 Responses to “A Ritual: Maple-Bourbon Hot Chocolate.”

  1. Mon Sun C
    February 22, 2012 at 9:30 am #

    Wow that sounds amazing! I’m not a bourbon person but the combination of all the flavors sounds too yummy to say no to. :)


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