Last week on Gilt Taste, writer Adam Erace detailed ways to add herbs, fruit, spices and booze to your hot chocolate to give it an infused, rich flavor. The gist of his tip is to allow flavors to steep in the milk using a strainer or by creating a little sachet using cheesecloth and butcher's twine.
Erace notes, "Your imagination is the limit for what goes into these sachets." My favorite part about all of this is the move away from flavored syrups and a complete move towards natural ingredients like bunches of mint, a handful of toasted almonds, or orange peel. The flavors are truer and the process is more creative. I can't stop thinking about a hazelnut infused cocoa or a chile pepper infused Mexican hot chocolate.
Get the Hot Chocolate Formula: Gilt Taste
(Image: Megan Gordon)