Our spiced chocolate chips make a great drinking chocolate (they are designed to melt smoothly). I have an extensive home bar and spent some time experimenting to find great matches with the spices and chocolate. Below are some ideas to add a new dimension to your hot chocolate this winter and warm your heart.
• Reims N.39 Chips -make this hot chocolate with milk (1/3 cup chips per cup of hot milk), and for each serving add 1 1/2 ounces of Jamaican dark rum. Coruba is a great one if you can find it. Optionally finish with a dusting of nutmeg.
• Yemen N. 10 Chips – make this hot chocolate with milk (1/3 cup chips per cup of hot milk), and for each serving add 1 1/2 ounces good quality coffee liqueur. If you’re lucky enough to live in Indiana our friends at Cardinal Spirits make a great one.
• Orchidea N.34 Chips – (pictured) make this in the European style (4 Tbsp chips to one cup of boiling water), for each serving add 1 1/2 ounces of añejo tequila. Top with a layer of lightly beaten heavy cream.
Drink image © Christian Leue
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