Looking for an all-Canadian cocktail this winter? Look no further than this delicious Spiked Canadian Hot Chocolate, boasting Canadian Whiskey and a touch of mint. It’s the perfect treat after a day of adventuring in the snow! Cheers!
I am not sure how it is in your parts of the woods, but my goodness November has not been easy on us Winnipegers! It’s been cold, snowy, grey and windy. I get home in the evening with a chill and desire to completely veg out. Thankfully, as I write this I am on a mini Holiday at a cabin in the great Manitoba wilderness. I am facing a beautiful semi-frozen lake and am warmed by the wood burning stove. I am planning on shutting this computer off shortly and put on my Sorels, toque with a crazy huge pom-pom and going out with the pup for a hike. This is what winter is all about in Canada. Enjoying the weather and trying to stay warm.
I was invited by some great blogging friends to join in on what they call Connecting Over Cocktails. It’s a group of crazy talented Canadian Food Bloggers who love all things booze ;). For my first installment of this quarterly-ish get together, I wanted to make a drink that totally defined me and what I am all about: Proud Canadian and lover of all thing affordable! Also, I like chocolate so it was clear to me that this winter themed recipe would be chocolate based! One thing I don’t link about mixed hot chocolates or following the instructions on cocoa powder’s container to make hot chocolate is that there tends to be waaaaay too much sugar. There is a time and place for sweet things, but a hot chocolate, especially a spiked hot chocolate, shouldn’t be too sweet.
Thanks to my practice of wandering around Liquor stores in my spare time and checking-out interesting wines and liquors (as you do), I stumbled across a great all-Canadian product that is the star of this Spiked Canadian Hot Chocolate. Made from fresh Canadian dairy cream and award winning whiskey by Forty Creek, this is one luxuriously delicious liqueur! The staff at the store told me that is was Canada’s answer to Baileys and less sweet, which I knew would work perfectly in my cocktail idea. This liqueur won Gold for Flavoured Whiskey of the Year at the Canadian Whiskey Awards in 2017. Plus, it’s local and a few bucks cheaper than a bottle of Baileys so you are winning all around.
- 2 cups milk you choice of type. I like skim!
- 2 tablespoons coco powder
- 2.5 tablespoons white sugar
- 1/4 teaspoon peppermint extract
- 3 oz Forty Creek Cream Whiskey
- steamed milk for topping optional
In medium size sauce pan, whisk in coco powder and sugar to the milk. Add peppermint extract. Warm over medium heat, stirring often as not to curdle the milk.
While hot chocolate is warming-up, place 1.5 oz of Forty Creek Whiskey Cream into each cup.
On heated through, pour equal amounts of hot chocolate mixture over the liqueur. Top with steamed milk if desired. Cheers!
Looking for other delicious cocktails by Canadian food bloggers? Check-out my friends’ creations below as part of our #FBCConnectingOverCocktails link party!
- JustineCelina – Classic Winter Citrus Red Sangria
- My Kitchen Love – Easy Bourbon Egg Nog
- Dish n the Kitchen – Dirty Chai Eggnog
- Cooking in my Genes – Spiced Winter Punch
- Chew Street – Orange Ginger Punch