Bourbon and Hot Cacao
With all of the excitement of the first real snow of the year falling outside, Jersey Shore Fightin’ Texas Aggie Ring couldn’t get to sleep. I suggested we fix a mug of hot cacao.
We had this box of Droste cacao in the pantry that we sometimes use for baking. It’s a wonderful product (like Droste chocolate bars) and the cacao isn’t nasty and bitter like Hershey’s cocoa. It’s made in Holland so half the box is printed in Dutch, the other side in English.
Aggie Ring read the directions for drinking chocolate: “Put cacao powder and sugar into a mug with sugar. Add a bit of water and stir to a paste. Add hot milk.”
“What the heck kind of directions are those?” cried out Aggie Ring. “There aren’t any measurements listed.”
“Since when did you ever use measurements when cooking?” I asked Aggie Ring. “I’m sure for a mug this size, a level tablespoon of cacao and three of sugar will be just fine.”
“But what about the bourbon?” begged Aggie Ring.
“Well, I think a 70/30 ratio would work fine.” I replied.
“What, 70% bourbon?” asked Aggie Ring.
“No, while I’m sure that would be delicious, that much bourbon would probably overpower the cacao. We’ll use 70% milk and 30% bourbon in the hot chocolate.”
“Well…” sighed Aggie Ring. “I suppose we can always make a second portion.”
#AggieRing
Bourbon and Hot Cacao
With all of the excitement of the first real snow of the year falling outside, Jersey Shore Fightin’ Texas Aggie Ring couldn’t get to sleep. I suggested we fix a mug of hot cacao.
We had this box of Droste cacao in the pantry that we sometimes use for baking. It’s a wonderful product (like Droste chocolate bars) and the cacao isn’t nasty and bitter like Hershey’s cocoa. It’s made in Holland so half the box is printed in Dutch, the other side in English.
Aggie Ring read the directions for drinking chocolate: “Put cacao powder and sugar into a mug with sugar. Add a bit of water and stir to a paste. Add hot milk.”
“What the heck kind of directions are those?” cried out Aggie Ring. “There aren’t any measurements listed.”
“Since when did you ever use measurements when cooking?” I asked Aggie Ring. “I’m sure for a mug this size, a level tablespoon of cacao and three of sugar will be just fine.”
“But what about the bourbon?” begged Aggie Ring.
“Well, I think a 70/30 ratio would work fine.” I replied.
“What, 70% bourbon?” asked Aggie Ring.
“No, while I’m sure that would be delicious, that much bourbon would probably overpower the cacao. We’ll use 70% milk and 30% bourbon in the hot chocolate.”
“Well…” sighed Aggie Ring. “I suppose we can always make a second portion.”
#AggieRing