What spirit or liqueur do you think would go best with Hot Chocolate? 🍫 If you like what we do, you can also support the channel here: 👕 Merch: my-store-11171765.creator-spring.com 🎩 Patreon: www.patreon.com/cocktailtime 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
You read my mind! I've been watching champurrado videos all day. I love the smoke from mezcal, but there's a tang to it that I find off-putting. Some peaty scotch would be great, and I've had GREAT luck using lapsang souchong smoked teas to flavor dairy (makes incredible ice cream) so I'd think a smokey whipped cream would pair well. Even something like a dark rum-spiked cocoa with cinnamon and cayenne, then topped with the smokey whip would be awesome. Love all of your content! Very creative and thorough, and love your thought process.
Even without alcohol, this hot chocolate recipe looks like my new default! And while I'll keep the three options in mind for sure, I'll surely experiment around. Cheers, Kevin!
Great video, going to try this Slight editing error at the very end though. You show the recipes for the funky and smoky versions in front the wrong cocktail
Oh man, you've got keen eyes! And thank you for watching so carefully all the way to the end, really appreciate that! Let me know how you like the recipe, cheers!
I'd personally go mint I think. The one I've been doing for years is fernet branca and a shot of espresso-really gives it a nice rich flavour. That said, I'll have to try that hot chocolate, since I usually do it with the mediocre north american hot chocolate, and that one looks amazing.
Smith and Cross funk would always be my go to boozy hot chocolate, but I'd be really pleased to be offered the minty Fernet Branca Hot Chocolate as well.
Cinnamon, tangerines and honey - that really sounds like a winter combination of flavors! And glad you've found something that helps you get through this season! 😄
So basically "chocolate goes with everything", unsueprisingly :) Each of them is a classic but elevated your way, they all look very tasty. For the basic chocolate I like to put some heavy cream too (one time I tried with mascarpone: good idea but in needed to be blended or wouldn't have mixed) Tonka beans however varies a lot depending on what you find: I've seen some which are like three times others... Not like you can put too much in: it's a wonderful spice, the perfect sweet crossover between nutmeg and vanilla!
Pretty sure the funky one would be most to my taste. I hate the mint & chocolate combination and also don't like smoke flavor in my food unless its only bacon.
So hard to choose between the three! Guess I'll just have to try them all (and also definitely the booze-free version for friends who don't drink - it looks tremendously delicious!)
So, I did these tonight. First off, the hot chocolate on its own was excellent. Was a hit with my wife. Then, for me I did the funky and the smokey versions as I had both spirits on hand. When I made the hot chocolate recipe it made about 24oz / 720ml. With 8oz / 240ml per serving I decided to double the spirit in each one to 0.5oz / 15ml. It's hard to get tonka bean in the US, so I just used ground vanilla bean for the funky. The chili threads were interesting on the smoky, but got a little soggy in my version. That said I hadn't used these chili threads before and think there are lots of uses for them. Going to try them in a salad. Last note: the hot chocolate reheats well in the microwave. Mine got a little chilly, so I reheated 8oz / 240ml in my 1100W microwave on 40% power for 45 seconds. Stirred it up and it was back to perfect.
Kevin, I've got a request for you (or for your video's editor) :D Could you always end your videos like this, that recipes + nice frame/shoots are without any of your annotations, your channel's link, thumbnails of other videos? You see, in this video these things are earlier, 5:34. That's amazing. I'd be very grateful if you could do that, because I love taking a clear screenshot of your recipies :D Eh, unfortunately there's a mistake at the end :D recipe is for smoky, but funky is on the video :D
You've got keen eyes for spotting that! And thank you for watching all the way to the end, glad you like saving the recipes! We do always try to have all the video cards at the end of the video be gone by the time the recipe shows up and we'll keep that in mind going forward. Cheers, Kacper!
Of yours, I'd go for the rum. As others have said I'd do a Green Chartreuse as well. Thanks for the corn starch idea. Will definitely try that. Keep the great content coming!
Cornstarch is clutch. It's a great addition/substitution with egg nog as well. Gives a great mouthfeel and viscosity to the drink without using heavy cream. Yeah, you can make the case that hot chocolate / egg nog should be decadent and rich, but if I load something up with cream, I can only drink a small amount before I feel full. With a cornstarch thickened drink I could knock back a couple of these before I feel full. :)
Spicy hot chocolate has been a great pairing for centuries. 18th century England loved adding spice to their chocolate. The Aztecs added chili to theirs. Mexico still has spicy hot chocolate. And one of my favorite coffee places has a mocha called the Mexican mocha with chili and cinnamon, so you pairing that one with mezcal makes perfect sense.
@@KevinKos Leandro has a video about hot chocolate with green chatreause, that's pretty much the same, you can use the ratios or experiment with your own.
I made the hot chocolate last night and found it to be more like hot chocolate pudding. It was so thick that I ended up eating it with a spoon. Not sure if this is from the high chocolate to milk ratio, or the high amount of cornstarch, or both. It was tasty, but not what I'd call a beverage.
@@KevinKos I have a pretty precise scale so I don't think I used more than the recipe called for. I will probably scale back both the chocolate and cornstarch and see if I find a happy medium. Cornstarch is easy to add if I want it to be thicker.
Kevin, once again, you’ve convinced me that I need to try all the variations multiple times before I can tell you which one is my favorite. :-) Thank you so much for your videos!
KEVIN!!! I was awesome!!! I love hot chocolate!! I'm def adding corn starch next time!!! I wonder how Green Chartreuse would taste in this!! The "Funky" version has my name on it!!! CHEERS to you and the crew!!!
Last year I made Jeffrey Morgenthaller's blender eggnog with Jeffrey Morgenthaller's ice cream Grasshopper alcoholic ingredients. I would highly recommend it if you want a different minty chocolatty winter drink.
