To be honest, I don’t have that much to say about this. Is a hot chocolate a hot toddy? It’s one of those wacky philosophy questions; irrelevant, precious, and decadent, like the Gettier Problem. I made this drink by request, since after Johan made his chocolate entremet, he had a big bowl of leftover sour cream dulcey chocolate mousse, and let’s be real, the cocoa bean is his dark master.
To make the chocolate base, we used whole non-homogenized jersey milk, and melted in chopped up feuves of Valrhona Araguani 72% and Valrhona Caramellia. To the chocolate base we added Frangelico, George Dickel Rye, and Angostura bitters. For garnish, we used a dollop of sour cream mousse, which Johan describes in pain-staking detail.
Hot Chocolate (Cocktailish Proportions)
.5 oz Rye (George Dickel)
.5 oz Frangelico
5 oz Hot chocolate milk
1 Dash Angostura Bitters
Garnish with a healthy dollop of Sour Cream Dulcey Chocolate Mousse
Remember, your drink is only as good as the worst thing you put into it. When your drink is mostly milk and chocolate, that means you need to use good milk and good chocolate.
An unfortunate quality to hot milk drinks: they seem to make the burn of strong spirits more pronounced. If you pour the booze much heavier, the drink becomes less soothing and more abrasive.
Hot Toddy Lesson Five: Use a lower ABV when lengthening with milk.