My Recipe Box

Irish Coffee Hot Chocolate

RATE IT

Serves 2

  • by Richard Donnelly from Fine Cooking
    Issue 36

The classic combination of coffee and Irish whiskey makes this hot chocolate even more warming than usual.

  • 2 cups whole milk
  • 1/2 cup strong brewed hot coffee
  • 3 oz. bittersweet or semisweet chocolate, chopped into small (1/4-inch) pieces
  • 2 Tbs. Irish whiskey, more or less to taste
  • Whipped cream, for garnish

In a small saucepan, bring the milk just to a boil over medium-high heat. Put the coffee, chocolate, and whiskey in a blender and pour in the hot milk. Let sit for 10 to 15 seconds so the chocolate begins to melt. Cover securely, place a folded towel over the blender lid, and blend until completely mixed and frothy, about 30 seconds. (Alternatively, you can use a steamer to froth the milk. Add the chocolate, coffee, and whiskey, stir until melted and well blended, and then steam the mixture again for a few seconds more).

Divide the hot chocolate between two mugs, and garnish each with a dollop of whipped cream.

Photo: Scott Phillips

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More