We have all survived another Christmas, and have spent a holiday weekend alongside family and friends. While most homes probably served traditional milk and cookies, Porkchop {various locations including 941 West Randolph Street, Chicago; 312.733.9333} has a classic hot chocolate recipe with a twist, that would have kept Santa warm all night long.
If you missed out on setting something a little stiffer on Christmas Eve, you can still whip up Porkchop’s recipe in time for New Years! This cocktail is the perfect way to start off your New Year’s Eve on a cozy note or for a stay-at-home New Year’s Day brunch drink.
Porkchop’s Bourbon Hot Chocolate
In a medium saucepan, stir together 1/3 c unsweetened cocoa powder, 1/3 c granulated sugar, 1/3 c boiling water, and a dash of salt. Stir until sugar has dissolved. Turn to medium heat and add 2-1/2 cups of reduced fat milk (or whichever milk is your preference). Heat the milk and stir occasionally. Remove from heat and add in 1 tsp of vanilla, and 8 tbsp of bourbon. Serve in a mug and garnish with marshmallows, cocoa sprinkles, and whipped cream.
By Kaleigh Glaza | Online Editor
The post Holiday Cocktail: Porkchop’s Bourbon Hot Chocolate appeared first on DiningOut Chicago.