Valentine's Day Hot Chocolate with Booze
This sure will be a nice treat to you sweetheart on Valentine’s Day morning; hot chocolate with some nice booze on the morning. I used Pitorro, a national Puerto Rican liqueur, which was illegal until a couple of years ago, mainly for it’s alcohol levels and fermentation process. If you wanna go there, the alcohol was buried in the ground with lots of fruits such as dates, mango, pineapple, grapefruit and coconut to accelerate the curing process. But now you may find some companies that rolled their sleeves up and started doing Pitorro according to government regulations, so you may find it in some supermarkets. You may use white coconut rum for a nice substitution. This recipe is part of a complete breakfast menu for Valentine's I made as a collaboration over the lifestyle blog Merodea. I made some honey glazed bacon and some really easy and straightforward French toasts, the nice thing was making them in the waffle maker.
Hot chocolate with booze
Total and active time - 15 minutes
Equipment - small sauce pan, immersion blender (optional)
Sweetened vanilla almond milk - 2 cups
Unsweetened cocoa powder - 1 TBSP
Honey - 1 Tsp
Cinnamon stick – 2
Semi sweet chocolate chips- ¼ cup
Coconut Pitorro (you may substitute with white coconut rum) - 3 TBSP
In a small saucepan pour the milk with the cocoa powder and mix as much as possible. Add the cinnamon sticks and heat in moderate heat until steam starts to come out and the cocoa powder is diluted, about 2 to 3 minutes. Add the chocolate chips and lower heat to simmer. Cook for 2 to 3 more minutes, moving frequently with a hand whisker or wooden spoon to prevent the chocolate scorching at the bottom. Add 1 tablespoon of the liquor and heat for 1 additional minute. Remove from heat and add the remaining 2 tablespoons of liqueur. For a stronger booze flavor add the 3 tablespoons after retiring from the heat.
If you have an immersion blender, remove the cinnamon sticks and dip it into the saucepan. Mix at low speed intermittently for 1 minute, until every chocolate particle has integrated to the liquid and you get bubbles on top. Serve with some whipped cream. You can keep in the refrigerator for 3-4 days, but keep in mind that the taste of the liqueur is going to fade.