Hot Chocolatier Shots With Spicy Foam Recipes

Steps:

• Bring the almond milk to a simmer in a large saucepan over medium-low heat (do not boil). Whisk in the chopped chocolate, cinnamon, vanilla, cayenne and salt; whisk until the chocolate has melted. Remove from the heat and whisk vigorously to form foam. Gently pour the hot chocolate into cups. Top with whipped cream if using.

Steps:

• In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
• Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

Steps:

• Pour 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.
• Heat remaining evaporated milk, water, chunks, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and a pinch of cayenne pepper in medium saucepan over low heat, stirring frequently, until melted.
• Do not boil.
• Set aside.
• Remove chilled evaporated milk from freezer. Beat on high speed for 1 minute or until very frothy.
• Add remaining vanilla extract, remaining cinnamon and a pinch of cayenne pepper. Continue beating for 3 to 4 minutes or until mixture forms soft peaks.
• Pour hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.

Steps:

• Pour 1 ounce Galliano Liqueur in cordial glass.
• Pour one ounce coffee machine dripped espresso slowly so as not to mix Galliano and espresso.
• Any coffee can be used, espresso is suggested which should be resting on top of the Galliano.
• Top off with a squirt of whipped cream then shoot it down in one gulp.

Steps:

• In a saucepan, melt together the butter, sugar, ice cream, and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream and a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses.
• To chocolate-coat the edges of your shot glasses, zap 1/4 cup semi-sweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melty, but not hot. Overheating it wil cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it's barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool and harden before pouring hot cocoa into the glasses.