Who reading this gets hankerings? Hungers? Thirsts? Yearnings, wants, aches, lusts, cravings? …sweet teeth? My sweet tooth is infamous within my inner-circle; I was the child who ate four scoops of ice cream on a brownie, doused in chocolate syrup, chocolate chips and sprinkles… every night. That is not hyperbole. I swear on my Mother’s life and if you ever get the opportunity to meet the lovely lady, feel free to ask her yourself.
So, even in my adult years, when I get a sweet tooth I become incorrigibly difficult until that craving is slaked. In short, Yogurtland loves me. Though the weather has turned recently here in California and the new chill has piqued a thirst for hot chocolate. Oh, hot chocolate! Doesn’t it just make you want to rhyme?
You’re so good Santa drinks only you (or so I’ll believe); And if you’re good enough for Santa then you’re good enough for me; Oh, hot chocolate, you devilishly delightful delectable drink; You’re loved by paupers and women in mink; You’re the universal absolute that keeps the world in sync.
You know that axiom, “if every man got laid more then there’d be no war”? Well, if every man drank more hot chocolate then there’d be no war. Have I sold you yet?
Well then, how about we take our hot chocolate up a notch? How about we add booze (shocking, I know) to an exquisite, diy hot chocolate mix?
Kocoa Klastch Blend (modified)
- 1 lb. confectioners’ sugar (sifted)
- 2 cups vanilla flavoring (french vanilla flavored powdered coffee creamer)
- 10 oz. dutch process cocoa (powder)
- 1 tbsp orange zest (dried)
- 1 tbsp ground cinnamon
- 2 tsp aniseed (ground)
In a large bowl, stir together the confectioners’ sugar, coffee creamer, cocoa, orange zest, cinnamon and aniseed. Store in an airtight container(s).
C. Portteaus on the allrecipes.com page for this recipe writes:
The flavors in this elegant blend are reminiscent of Old Spain.
Note, this will make a fair amount that you’ll be able to enjoy or gift for awhile. It’s also insanely cost-efficient compared to buying a mix (and loads better). I have modified the recipe a bit, adding more cocoa, ground cinnamon and aniseed than is called for? This is obviously to enhance the chocolate and spice. What then but to add hot milk and brandy?
Brandy Hot Chocolate
- 1 oz. your favorite brandy or Cognac (I used Paul Masson VSOP)
- 1/3 cups Kocoa Klastch Blend
- 8 oz. milk, soy milk or water (heated)
- One or many of marshmallows, whipped cream, cinnamon and/or nutmeg for garnish
Heat your liquid until it is hot. If you’re using milk, make sure to stir it frequently to keep it from sticking to the bottom of the pan. Add brandy to a mug. When liquid is hot, pour into the mug and stir in the Kocoa Klastch Blend. Add marshmallow or whipped cream, and garnish with cinnamon stick and/or grated nutmeg. Drink warm and feel your soul explode in utter exuberance–it may feel as though it just found salvation.
Seriously though, this is wonderful! Ali (this post’s photographer) is lactose intolerant and so had a soy-based version; even I, a whole milk-drinking soy-detractor, still loved hers. Using a vanilla-forward brandy like the Paul Masson VSOP or Navan will blend beautifully with the orange-spice flavors of the Kocoa Klastch Blend, which emerge subtly as they steep in the hot milk. Extra points for a Spanish brandy.
Go! Get after it! And I’d love to hear, do you have any hot chocolate mix recipes that you’d recommend?