It is an unusual cool and cloudy day in the South – perfect for that rare mug of hot chocolate. I had some left over, chilled it and made a simple version of a chocolate martini.
6 heaping tablespoons of cocoa mix (or more if you like very chocolaty)
1 cup of milk (I admit to using half and half)
Pinch of cinnamon
Pinch of nutmeg, if you have it. It is my secret ingredient in many dishes.
Serve hot in a mug.
1 or 2 shots of the vanilla vodka (This would be equally good with hazelnut liqueur.)
Chilled Hot Chocolate
Put the cold and creamy chocolate in a chilled martini glass.
Add a shot or two of vanilla vodka or hazelnut liqueur.
Sip, savor and swoon.
Usually no garnish, however, if sharing with a sweetheart, add a chocolate kiss on top (or few chocolate chips)
3 oz chilled vodka
1 oz chocolate liqueur
Gently stir and serve in a chilled martini glass, no garnish.
The best sweet martini the Hill Team has ever tasted was at Gogi’s in Jacksonville, Oregon—it was Carmel. Norm and I were planning to share one since it was about 10 am. When I went to drink my half, it was long gone. I saw a big smile on Norm’s face. See our post in December 08.
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
