success!

[glass_icarus]

My hot chocolate experiment turned out really well, so I'm putting this down lest I forget.

Ingredients:
+ 1 wedge Ibarra chocolate
+ 4 blocks of Trader Joe's 72% dark chocolate
+ ~2-3 cups milk
+ cayenne pepper to taste
+ El Dorado golden rum cream liqueur

Let the milk simmer on medium heat and melt in the Ibarra chocolate. Melt the dark chocolate using the double boiler method. Slowly add the milk mixture to the dark chocolate and combine, then add the cayenne pepper. Pour the hot chocolate into cups, then add a dash of liqueur to each. Serves 2-3.

Notes: You can probably substitute other rums or Bailey's for the liqueur, I just used it because we had it on hand. Milk substitutions (e.g. soy milk) are probably better than water, though ymmv. I've made Ibarra hot chocolate using water before, and I definitely didn't like it as much- I found it too sweet on its own and not rich enough, which is why I decided to try this version in the first place. I also don't know how well this recipe scales up, since I was just making it for me and my dad. An experiment for another time, I guess?

Comments

[whymzycal]

That sounds AMAZING.

[glass_icarus]

It was really good, and not too sweet! (Which is why I don't usually drink that much hot chocolate, actually. My sweet tooth is fairly recently developed and fairly idiosyncratic, I guess. xD)

[via_ostiense]

Nom! Where do you get Ibarra chocolate? I need to get me some of this while it's snowy outside.

[glass_icarus]

I got mine, er, a couple years ago in Santa Fe? >.> It was a family road trip souvenir that I never finished using; I almost never make hot chocolate, hahaha. You're certainly welcome to some of mine (the box is mostly full), or maybe some grocery in the Heights might have it? I dunno.

[troisroyaumes]

That sounds so warm and delicious!

[glass_icarus]

It was pretty great! :D I think I'll stick to this version or come up with some other variations of rich-but-not-too-sweet.