This is the trifecta: Chocolate, booze and cream.
Brandied Hot Chocolate (adapted from Gourmet)
- 1 1/2 cups milk (not skim, but 2 percent is fine)
- 3/4 cup heavy cream
- 1/2 cup brandy
- 8.5 ounces dark chocolate, chopped
- 1 tbsp cocoa powder
- pinch cayenne pepper
- pinch cinnamon
Over medium heat melt chocolate with 1/4 cup of the brandy, stirring often. Don’t allow the mix to boil. Whisk in the cream, cocoa powder and spice. Pour in the milk and remaining brandy and bring to heat without allowing to boil. Serve warm.