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 create great combinations. Below are some ideas to add a new dimension to your hot chocolate, and perhaps warm your heart a bit.
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 layer of lightly whipped cream and a dusting of nutmeg and/or Reims N39.
Hot Chocolate Hawaij
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.
Tequila Shaleb
Orchidea N.34 Chips – make this in the European style (1/4 cup 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.
Directions
See above! To make hot chocolate just melt the chips in either warm water or milk.
