To in todays podcast I had some Fa-la-la-la flubs, like saying, "they held a fund raiser to raise funds." Less than eloquent sums me up! There is a large haul of yarny goodness, a finished hat and I share my recipe for boozy hot chocolate, which my husband claims is famous, at least in his mind. At the end there are some beautiful snowy shots of the Shenandoah Valley, accompanied by the song Some Days by the talented Finn Anderson. . I am so lucky to live in such a beautiful place.
Merry Christmas to all, and to all a knit night! (Hot Chocolate recipe below!)
Merry Christmas to all, and to all a knit night! (Hot Chocolate recipe below!)
Boozy Hot Chocolate
Ingredients
3 Cups Whole Milk
3 Cups Heavy Cream (Divided)
1 TBSP Vanilla Extract
4 TBSP Hershey Cocoa Powder
2/3 Cup Sugar divided
2 Ghirardelli Chocolate Candy Bars (60% Cacao)
1 Cup (give or take) Liquor of your choice. I recommend any
that goes with Chocolate, for example Triple Sec,
Scotch, Grand Marnier, Creme de Menthe, Kahlua or Amaretto.
Marshmallows
Instructions
Heat whole milk and 1 cup heavy cream, ⅓ c sugar, vanilla and cocoa powder in saucepan stirring frequently.
While waiting for the milk to heat, in separate bowl, whip remaining heavy cream and sugar until soft peaks form.
By now the milk mixture should be near simmer. Do not allow it to come to a full boil because it may scald. You want it right at the edge before the boil and to keep it there, stirring often to keep it from scorching on the bottom.
Break apart and add the candy bars to the hot milk mixture.
Stir until the candy bars are completely dissolved.
To the whipped cream, add your liquor of your choice and continue to whip to stiff peaks
Whisk the whipped cream mixture into your hot chocolate mixture.
Ladle into mugs and top with marshmallows
You can use a torch to toast your marshmallows, but I just place the mugs on a baking sheet under the broiler for a minute. Definitely keep an eye on them, as they will toast VERY quickly and there is, after all, alcohol in the drink. Do not leave unattended, and do not fully close the oven!
Ingredients
3 Cups Whole Milk
3 Cups Heavy Cream (Divided)
1 TBSP Vanilla Extract
4 TBSP Hershey Cocoa Powder
2/3 Cup Sugar divided
2 Ghirardelli Chocolate Candy Bars (60% Cacao)
1 Cup (give or take) Liquor of your choice. I recommend any
that goes with Chocolate, for example Triple Sec,
Scotch, Grand Marnier, Creme de Menthe, Kahlua or Amaretto.
Marshmallows
Instructions
Heat whole milk and 1 cup heavy cream, ⅓ c sugar, vanilla and cocoa powder in saucepan stirring frequently.
While waiting for the milk to heat, in separate bowl, whip remaining heavy cream and sugar until soft peaks form.
By now the milk mixture should be near simmer. Do not allow it to come to a full boil because it may scald. You want it right at the edge before the boil and to keep it there, stirring often to keep it from scorching on the bottom.
Break apart and add the candy bars to the hot milk mixture.
Stir until the candy bars are completely dissolved.
To the whipped cream, add your liquor of your choice and continue to whip to stiff peaks
Whisk the whipped cream mixture into your hot chocolate mixture.
Ladle into mugs and top with marshmallows
You can use a torch to toast your marshmallows, but I just place the mugs on a baking sheet under the broiler for a minute. Definitely keep an eye on them, as they will toast VERY quickly and there is, after all, alcohol in the drink. Do not leave unattended, and do not fully close the oven!