#WeekendCocktail - Hibiscus Kissed Spiked Ruby Hot Chocolate

by Abraham Wornovitzky January 8, 2021

It's winter time, it's cold outside and we need something to warm our bodies and also our souls. This spiked hot chocolate uses a ruby chocolate with sweet and sour tones and slight acidity that pairs incredibly well with our Hibiscus Kissed Sugar which also possesses the same characteristics. It's a little more exotic and a little less sweet than other chocolates which balances really nicely with the sweetness of the Irish Cream Liquor, the sugar & the whipped cream. Great way to warm yourself up from the inside out! Make it today!

Hibiscus Kissed Spiked Ruby Hot Chocolate

Ingredients:

Yield: 1 drink

1 cup whole milk

3 1/2 Tbsp Ruby chocolate chips or shavings (can be substituted with white chocolate), plus extra for rim

1 1/2 Tbsp Playing w/Food Hibiscus Kissed Sugar, plus extra for rim & garnish

1 pinch salt

1 1/2 oz Irish Cream Liquor

Whipped cream (optional)

Procedure:

1. In a small saucepan, add the milk, chocolate chips, Playing w/Food Hibiscus Kissed Sugar and salt. Heat on medium-low heat whisking continuously.

2. Keep whisking until the chocolate has melted completely and mixture comes to a low simmer - DO NOT boil as it will burn to the bottom of the pan.

3. After everything is incorporated, continue whisking and keep at a low simmer for about 1 minute, and remove from heat completely.

4. For rim: Put some chocolate chips in a microwave-safe dish. Microwave until melted - do it in intervals of 30 seconds to prevent from burning. Mix well and let stand for a minute.

5. Dip the rim of your mug in the melted chocolate making sure it’s evenly covered. Sprinkle with some Hibiscus Kissed Sugar.

6. To serve: Add Irish Cream Liquor to the mug. Ladle hot chocolate. Top with whipped cream & more of the

sugar. Enjoy while hot.

Cheers & Warm Wishes

What is Ruby Chocolate?

Ruby Chocolate is a variety of chocolate introduced in 2017 by Callebaut.

It is marketed as the “fourth” type of chocolate. Characterized by a taste described as slightly sweet and sour, it’s main characteristic is acidity. It is made from “ruby cocoa beans” which can have a natural red-pink colour.