Trimmings turn winter warmer into gourmet treat
Hot chocolate — whether white, dark, salted or spiked — is the universal beverage of warmth and comfort cherished by all ages during the holiday season.
But although the quality and variety of store-bought powdered packets have certainly improved, homemade hot chocolate is just as easy to make and always tastier, especially when prepared in a large batch and shared.
Add a few attractive bowls or jars filled with festive toppings, such as candy canes, various chocolate chips and toasted coconut shavings, and a flavored spirit or two, and the result is a hot-chocolate bar that’s sure to be a hit.
Deb Cantrell, chef and owner of Savor Culinary Services in Fort Worth, Texas, says party guests young and old love a great interactive “bar,” especially if it’s visually appealing with a good mixture of both unique and triedand-true toppings.
Bars are essentially a showcase of components from a deconstructed dish or drink, Cantrell said, adding that guests have fun putting their custom creation together in a way that suits their taste and personality.
“Kids don’t really care too much about pretty bowls, aesthetics and how the hot chocolate is made, but rather what toppings go in it,” she said.
“By the time they’re done, you might not be able to see the hot chocolate anymore. The more toppings, the better.”
Adults, on the other hand, are more likely to be enthralled by a pretty display with upscale twists on traditional ingredients and options for a spirited spike. Use mason jars or vintage bowls tied with colored string and labels to display toppings, Cantrell says, and set the wintry scene with fluffy faux snow for added cheer.
“Group items in odd numbers and play around with various heights,” Cantrell recommends. “When you step back and look at the table, check for different elevations, but make sure there is balance on each end.”
If you plan to include alcohol at an all-ages party, Cantrell recommends creating a separate kids’ hotchocolate bar to keep everyone safe.
“Kids are curious, especially with the bright, shiny bottles that liqueurs come in lately,” she said. “Also, it is hard to monitor who is an adult and who is not during a party.”
When choosing spirits for the bar, go for the flavors of the season, such as peppermint schnapps, pumpkin spice liqueur or even Fireball Cinnamon Whisky for a spicy kick. Cantrell loves Godiva Chocolate liqueurs, which come in multiple varieties, or an Irish cream, which goes great with hot chocolate made with coffee instead of water.
“All of these liqueurs should be used to finish the hot chocolate with a splash at the end, not cooked in with the mixture,” Cantrell said.
“There is no right or wrong amount to use; only to taste. I love to top mine off with a splash of brandy or even spiced rum.
“You can also use liqueurs in homemade whipped cream by splashing some in at the end of the whipping process, around 2 to 4 ounces.”
Topping musts for all ages include marshmallows, candy canes or peppermints, colored sprinkles and chocolate chips. But fresh toasted coconut, hazelnuts and homemade whipped cream and caramel sauce can raise the bar to gourmet status.
Finally, the hot
chocolate itself can be presented in a variety of vessels, Cantrell said.
“A basic coffee urn works really well, but so does a Crock-Pot,” she said. “Or use a classic, pretty tea kettle, which will also keep the hot chocolate warm.”
Because Cantrell works with several clients who have dietary restrictions, she created a dairy-free hot chocolate recipe made with cashew and coconut milk. Almond milk also makes a great substitute for dairy milk, she said.
“It increases the protein and tastes like a chocolate-covered almond.”
For hot-chocolate purists, Cantrell offers a rich, whole-milk hot chocolate recipe incorporating dark chocolate and fragrant vanilla bean paste.
“Candy canes can be used to stir the hot chocolate instead of a straw and it imparts peppermint flavor,” Cantrell said.
“Of course, the adults can also put some peppermint schnapps in it, too.”