Fresh-picked recipes

Pink Peppercorn Hot Cocoa by The Taste SF

Hangar 1 Pink Peppercorn Vodka 4 cups whole or 2% milk 3/4 cup Dark chocolate (60%) disks (or cut into small pieces) 3/4 cup Milk chocolate disks (or cut into small pieces) 1/4 cup Sugar 1/4 teaspoon Cinnamon 1 teaspoon Vanilla pinch of Salt


Bring the milk to a simmer in a small saucepan. Meanwhile, combine the chocolate pieces and sugar in a small bowl. When the milk is simmering, add 1 cup of the milk to the chocolate and sugar mixture and stir until the chocolate is mostly melted. Add the mixture back to the saucepan and bring to a gentle simmer, whisking constantly. Season with cinnamon, vanilla, and a small pinch of salt. Serve in warm mugs, with 1 ounce of Pink Peppercorn Vodka per 4 ounces of hot chocolate.

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