Clark Griswold’s Revenge

AuthorBlueFolly

A spicy kick from habanero simple syrup gives this decadent desert cocktail a sneaky heat that deepens the rich coffee notes from the Mr. Black and plays nicely with the luxuriousness of homemade iced hot chocolate.

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 2 oz Mr Black Coffee Liqueur
 6 oz Homemade Hot Chocolate Mix
 Chantilly Cream
1

In a cocktail shaker, combine 2 oz Mr. Black and 6 oz Spicy Chilled Chocolate

2

Shake to combine

3

Pour into a brandy bloom or tulip glass

4

Top with Chantilly Cream. Enjoy!

5

Habanero Simple Syrup

½ cup granulated sugar
½ cup water
3 Habanero Peppers cut in half lengthwise

To make the syrup - in a small saucepan, combine water, sugar, and peppers and simmer over medium heat until sugar dissolves. Allow syrup to cool before using.

Spicy Chilled Chocolate

¾ cup water
3 tablespoons Dutch Process Cocoa Powder
3 ½ cups Oat Milk
6 oz Dark Chocolate (50% or higher depending on preference)
½ cup Habanero Simple Syrup
1 teaspoon pure vanilla extract

To make the hot chocolate - set a small saucepan over medium heat and add the water. Allow water to simmer gently. Whisk in cocoa powder. Once no lumps of cocoa powder remain, add oat milk and whisk to combine. Allow mixture to return to a gentle simmer. Add chopped chocolate, habanero syrup, and vanilla extract. Whisk to combine until all chocolate has melted. Remove from the heat and once cooled, transfer mixture to the refrigerator to chill thoroughly.

Chantilly Cream
1 Pint Heavy Whipping Cream
2 teaspoons pure vanilla extract

To make the Chantilly Cream - whip cream and vanilla together until preferred consistency is reached. For best results, ensure that your cream is very cold.

Ingredients

 2 oz Mr Black Coffee Liqueur
 6 oz Homemade Hot Chocolate Mix
 Chantilly Cream

Directions

1

In a cocktail shaker, combine 2 oz Mr. Black and 6 oz Spicy Chilled Chocolate

2

Shake to combine

3

Pour into a brandy bloom or tulip glass

4

Top with Chantilly Cream. Enjoy!

5

Habanero Simple Syrup

½ cup granulated sugar
½ cup water
3 Habanero Peppers cut in half lengthwise

To make the syrup - in a small saucepan, combine water, sugar, and peppers and simmer over medium heat until sugar dissolves. Allow syrup to cool before using.

Spicy Chilled Chocolate

¾ cup water
3 tablespoons Dutch Process Cocoa Powder
3 ½ cups Oat Milk
6 oz Dark Chocolate (50% or higher depending on preference)
½ cup Habanero Simple Syrup
1 teaspoon pure vanilla extract

To make the hot chocolate - set a small saucepan over medium heat and add the water. Allow water to simmer gently. Whisk in cocoa powder. Once no lumps of cocoa powder remain, add oat milk and whisk to combine. Allow mixture to return to a gentle simmer. Add chopped chocolate, habanero syrup, and vanilla extract. Whisk to combine until all chocolate has melted. Remove from the heat and once cooled, transfer mixture to the refrigerator to chill thoroughly.

Chantilly Cream
1 Pint Heavy Whipping Cream
2 teaspoons pure vanilla extract

To make the Chantilly Cream - whip cream and vanilla together until preferred consistency is reached. For best results, ensure that your cream is very cold.

Clark Griswold’s Revenge

One Comment

  1. Wow. I haven’t tried it yet but it sounds great. I like the combination of cooking skills and bartending. Good luck!

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