Hot Cocoa Comfort by Michael Turback

Author:Michael Turback
Language: eng
Format: epub
ISBN: 9781510739970
Publisher: Skyhorse Publishing
Published: 2018-03-17T16:00:00+00:00

Preheat oven to 350°F. In a large bowl combine almonds, agave, and sea salt. With a rubber spatula, mix together, fully coating the almonds. Spread almonds in a single layer on a parchment-lined baking sheet. Bake for 10 minutes, stirring twice during baking to prevent almonds from burning. Remove baking sheet from the oven. Immediately return almonds to the bowl, add cocoa powder, and toss to coat. Fully cool and store in an airtight container.

Makes 2 cups

“New” Mexican Hot Cocoa with Ancho Chile, Cinnamon, and Tequila

Mexico is known for being the first place to use cocoa beans for human enjoyment—not only for drinks, but as religious offerings, and even as a form of currency. This tipsy, tequila-spiked concoction, influenced by ingredients from the neighboring northern states of Mexico, is anything but boring. That there’s harmony in the flavor notes can be a revelation. A cocktail hour treat—and some would say there’s never a bad time for a little tequila.

½ cup unsweetened cocoa powder + extra for dusting

2 tablespoons sugar, or to taste

1 pinch salt

4 cinnamon sticks

1 whole dried ancho chile pod, split

2 cups milk

2 cups cream

4 ounces tequila

Whipped cream

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