Thirsty Thursdays: Grasshopper Hot Chocolate
Grasshopper Hot Chocolate
yield: Makes about 4 1/2 cups, serving 4 to 6
- 1/2 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1/2 cup cold water
- 1 teaspoon vanilla
- 1 cup half-and-half
- 2 1/2 cups milk
- 1/3 cup creme de menthe, or to taste
- 2 tablespoons creme de cacao, or to taste
- Whipped cream and shaved bittersweet chocolate for garnish
In a heavy saucepan, combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes.
Stir in the creme de menthe and the creme de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the chocolate among mugs and top it with the whipped cream and the chocolate.