Recipe: Decadent Cherry Hot Chocolate
Warm up your winter with this rich and indulgent hot chocolate, featuring cherry liqueur and Irish whiskey from Hazel Mountain's Kasha Connolly.
Nothing says winter like a cosy cup of hot chocolate. And few people in Galway know more about chocolate than Hazel Mountain's Kasha Connolly.
The Galway business' trademark bean-to-bar approach means she favours a pure hot chocolate blend (their own features 65% cocoa). During the festive season, Kasha adds a cherry liqueur. “It just takes the whole cup of hot chocolate to the next level,” she says. “It’s very rich, warming and indulgent.”
You'll need
- 2 tbsp Hazel Mountain 65 % hot chocolate
- 180ml milk
- 20ml cream
- 20ml Irish whiskey (optional)
- 40ml cherry liqueur
Method
- Whip the cream until stiff peaks form, then set aside.
- In a saucepan, heat the milk and cream until warm. Add the hot chocolate powder and whisk continuously until the mixture is almost boiling. The more you whisk, the smoother and frothier it will become. Remove from heat just before it reaches a boil.
- Stir in the cherry liqueur and Irish whiskey, if using.
- Pour the hot chocolate into a cup, then top with the whipped cream. If desired, add cherry pieces on top.