‘Tis the season for sensory indulgences. Inspired by the ever-grander garnishes on those brunchy Bloody Marys popping up in restaurants across the country, we dreamed up this Moonshine Hot Chocolate bedecked with delicious sweets. Kim McLaughlin of McLaughlin Distillery, whose moonshine we used, says “Moonshine improves small talk and makes you want to spend time with relatives. Or at least it gets you on the right track.” Share it with your beloved in front of a fire or dazzle your guests with a suite of these delivered on a tray. Special thanks to Casey Renee for the brownies, cookies and whoopie pies. For another boozy hot chocolate recipe, try our Spiked Hot Chocolate.
What is Moonshine? Why Use It in Hot Chocolate?
The name “moonshine” originates from the practice of distilling alcohol at night, under the cover of darkness to avoid detection by authorities. In many parts of the world, particularly in the U.S., moonshine was historically associated with bootlegging during Prohibition, when the sale of alcohol was banned. Moonshine is typically high-proof (sometimes 100-proof or more). Hot chocolate is already a comforting, cozy drink, especially in cold weather. Adding moonshine turns it into a more grown-up treat, with the alcohol providing an additional layer of warmth and relaxation. This makes Moonshine Hot Chocolate a winning choice for chilly evenings or as a fun, festive drink for gatherings.
Moonshine Hot Chocolate
Description
Hot chocolate with an extra kick.
Ingredients
- 1 cup Whole milk
- 2 oz. Callebaut milk chocolate, grated
- 1 oz. Callebaut semi-sweet chocolate, grated
- 1 tbsp. Light brown sugar
- 1/8 tsp. Cinnamon
- 1/8 tsp. Kosher salt
- 3 oz. McLaughlin Distillery’s Loca Double Chocolate Moonshine
- 1 oz Kingfly Spirits Bliss 1895 Spiced Rum
Instructions
- Warm the milk and grated chocolate slowly, stirring constantly. Add brown sugar, cinnamon, and salt.
- Just before serving, add spirits. Serve in heatproof glass or tall mug. Garnish with sweets to your heart’s content.
Recipe by Keith Recker / Styling by Ana Kelly / Photography by Adam Milliron
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