We made a deliciously rich and decadent hot chocolate recently that I decided must be a part of my #2020s20HolidayCrafts. I insist you make it immediately then sit back with a good book and one of those arm-knitted throw blankets and have yourself a merry MERRY weekend-before-Christmas.
This recipe is adapted from a Southern Living magazine hot chocolate recipe.
I mean… it starts with Half and Half and milk. So you know it’ll be good. It continues with a half a can of dulce de leche. Need I say more?
Shaved dark chocolate, heavy cream, girrrl. This is some extra livin’.
After pouring a mug full of heaven, add about a tablespoon of Tennessee Honey whiskey then top it off with some homemade whipped cream.
And why not add a chocolate rolled wafer cookie while you’re at it.
ENJOY some grown-up time and thank me later.
Tennessee Hot Chocolate
4 cups half and half
1/2 canned or jarred dulce de leche
8 ounces chopped dark chocolate, extra for topping
Jack Daniels Tennessee Honey whiskey
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1C cold heavy cream
chocolate rolled wafer cookies (like Pirouette)
Whisk together 4 cups half and half and 1/2 cup dulce de leche in a medium saucepan. Simmer over medium heat, stirring constantly until heated through (about 10 minutes)
Remove from heat and whisk 8 ounces chopped dark chocolate, 2 teaspoons vanilla extract, and 1/4 teaspoons kosher salt until the mixture is smooth.
Next, beat 1 cup of cold heavy cream in a cold bowl with an electric mixer on high until stiff peaks form (about 1 minute)
Pour hot chocolate mixture into 4 serving cups. Add a tablespoon of whiskey. Top each with whipped cream, a drizzle of de leche and shaved chocolate. Serve with chocolate rolled wafer cookies.