Happy National Hot Chocolate Day!

I know right now we are in a bit of a heat wave, but is there anything better than hot chocolate on a crisp night? Especially if it has a little “something extra” added to it? Our bartender extraordinaire Kati Hill shares her recipe for Campfire Cocoa, a cocktail we served at our “Feast in the Forest” dinner earlier this month. 

  “Every woman should have a blow torch in the kitchen.” ~ Chef Mary Bergin to Julia Child

 “Every woman should have a blow torch in the kitchen.” ~ Chef Mary Bergin to Julia Child

 CAMPFIRE COCOA  

2 Tbsp unsweetened cocoa

1.5 Tbsp sugar

1 cup milk

1/4 tsp vanilla

1.5 Oz Bulleit Bourbon

1 oz creme de cacao

Heat milk, cocoa, sugar, and vanilla over a campfire. If you don’t have a campfire a burner on your stove will do. Add the Bulleit Bourbon and Creme de cacao. Pour in mug, top with marshmallows and toast with your blow torch until your preferred shade of brown (or deliciously burnt! ~Amy) Add crushed graham cracker and chocolate syrup to the top before serving.