Photo by A30_Tsitika via flikr.com

Photo by A30_Tsitika via flikr.com

December 12th is National Hot Cocoa Day and it could hardly come at a more appropriate time. Since the 19th century, the mixture of chocolate (or cocoa powder), heated milk/water and sugar has been a fixture of the winter holidays. Prior to that, (dating back to the Mayan and Aztec civilizations), the concoction was considered to be primarily medicinal in nature, particularly for stomach problems.

Since we can’t leave well enough alone when it comes to adding alcohol to drinks, here are some “hot” seasonal recipes from restaurants across the United States:

Fernet Hot Chocolate

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Serves 4

Ingredients

  1. 8 oz milk
  2. 1 oz heavy cream
  3. 1 oz sugar
  4. ½ tsp salt
  5. 1 1/2 oz 64% dark chocolate
  6. 1 1/2 oz 35% milk chocolate
  7. 1/4 oz cocoa powder
  8. 3 oz fernet
  9. 1 oz creme de menthe
Instructions
  1. Heat the cream, milk, sugar and salt.
  2. Pour over the chocolates and cocoa powder.
  3. Whisk all together to combine
  4. Add in the fernet branca and creme de menthe.
  5. Pop in the microwave to warm or steam with espresso machine
  6. Top with marshmallow and whipped cream

By Fifth Floor (San Francisco, CA)

Mole y Avión Espresso

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Serves 1

Ingredients

  1. 2 oz. Avión Espresso
  2. 1 oz. Premium Hot Cocoa
  3. Fresh Whipped Cream and Mint Leaf for garnish
Instructions
  1. Combine ingredients in glass and heat.
  2. Garnish with fresh whipped cream and a mint leaf.

By Mixologist Justin Dano of Pounds and Ounces in New York City

Pimandes

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Serves 1

Ingredients

  1. 1 ¼ oz Whistle Pig Bourbon
  2. ¼ oz Grand Marnier
  3. 3 oz Chili Hot Chocolate
For Amaretto Whipped Marshmallow
  1. 3/4 cup heavy cream
  2. 1/2 cup Marshmallow Fluff
  3. 2 tablespoons amaretto
  4. 1/4 teaspoon pure vanilla extract
Instructions
  1. For Whipped Marshmallow combined all ingredients and whip to medium peaks.
  2. In an Irish Coffee glass add Whistle Pig Bourbon, Grand Marnier and Chile Hot chocolate.
  3. Top with Amaretto whipped marshmallow.
  4. Garnish with house made Pimandes and dust with espellette.

By Poste (Washington DC)

A History of Drinking http://www.ahistoryofdrinking.com/wordpress/