Infuse the Booze

See Also

The Chef
John Rose, author of The Vodka Cookbook

1/2 cup milk
8 oz. semi-sweet chocolate, cut into very small pieces
1/2 cup sugar
1 cup heavy cream
1/2 cup orange peel vodka, or regular vodka
1/2 teaspoon vanilla vodka, or vanilla extract
dash of chili powder
dash of salt

Heat the milk, chocolate and sugar ina medium saucepan placed over a pot simmering water and whisk into a smooth mixture. Do not boil.

Whisk in the cream, both vodkas, chili powder and salt.

Remove from the heat and serve in mugs topped with vodka whipped cream or vanilla ice cream, if desired.

Instead of ice cream or whipped cream, my favorite way to serve Spirited Hot Cocoa is with a few marshmallows. The cocoa will slowly melt them into a gooey topping.

Reprinted from The Vodka Cookbook by John Rose (Kyle Books 2005)