My current favorite musical duo, The Two Man Gentlemen Band, have a thing or two to say about cacao-flavored dairy...
And I'm quite certain that any proper gentleman (or woman) would enjoy this hot version made from whole milk, bittersweet chocolate, malted milk, and whiskey, all whisked together until frothy and smooth.
Malted milk has a warm, comforting flavor that you might recognize if you drank Ovaltine as a child (which I found neither warm nor comforting at the time, but now appreciate the way it adds old-school flavor, body and sweetness to this drink.)
The secret, if you can call it that, to good hot chocolate made with chocolate (rather than cocoa powder) is to whisk the bejeezus out of the milk and the stubborn chocolate in order to combine the two. You could use an immersion blender if you like, but a good thirty seconds of vigorous whisking brings the two components together, and creates a light, sippable texture.
Use a good bittersweet chocolate and whiskey that you enjoy the flavor of.
If you do, you might stay up all night long sippin' chocolate milk along with the Two Man Gentlemen Band. (I know I would like to.)
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this double malted hot chocolate recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Double-Malted Hot Chocolate
Print Recipe Pin RecipeIngredients
- 1 cup whole milk
- 1/3 cup bittersweet chocolate wafers (or a chopped bar; 60-70% cacao mass)
- 1 tablespoon plus 2 teaspoons malted milk powder
- 2 tablespoons whiskey
Instructions
- Heat the milk in a small, heavy-bottomed saucepan, swirling occasionally, until the milk is steaming and small bubbles form around the edges. Remove from the heat, and add the chocolate and milk powder, and whisk like mad until the hot chocolate is slightly frothy and the chocolate is completely incorporated, 30 seconds or so. Stir in the whiskey, pour into small cups, and top with a grating of chocolate.
Notes
Nutrition
thorick says
mmmmmmmm.... c-h-o-c-o-l-a-a-a-a-a-t-e....
Alanna says
:)
foodhoe says
i am glad to be introduced to the concept of bojon and your recipe sounds fantastic
Alanna says
Thanks, foodhoe!
Sarah Reid says
You have this under gluten free, but malted milk isn't GF... is there a substitute?
Alanna says
Oh jeez, thanks for pointing that out! I'll fix that.
A quick search returned BriesSweet White Sorghum Syrup as a substitute for malt extract. Here's the link: http://www.briess.com/food/Recipes-Apps/dairy.php#mes