Photo credit: Brian Benton
Yield: 4, 8 oz cups
INGREDIENTS
Blue Corn Hot Cocoa (non-alcoholic version)
1 cup sugar
1 cup blue cornmeal
4 cups oat milk (preferably Oatly)
2 cups TCHO Drinking Chocolate Crumbles
1 tablespoon Mexican sea salt (preferably Marisal or Jacobsen)
1 tablespoon Vietnamese cinnamon
Blue Corn Hot Cocoa Cocktail (contains alcohol)
1 cup sugar
1 cup blue cornmeal
6 cups milk
2 cups Apple Brandy (preferred brand)
3 cups TCHO Drinking Chocolate Crumbles
1 tablespoon Mexican sea salt (Marisal or Jacobs, preferred)
1 tablespoon Vietnamese cinnamon
PREPARATION
Heavy Bottom Casserole with Lid
- Set the oven to 350 °F degrees.
- Add all ingredients to casserole. Close the lid and cook for 1 hour, stirring at the 30 minutes mark with whisk.
- Remove from oven, carefully open the lid of the casserole allowing the steam to escape.
- Pour the liquid through a strainer to remove the solids for a smooth texture.
- Pour into a mug, top it off with your favorite whipped cream, a dash of cocoa nibs or chocolate shavings and enjoy.
Thermal Immersion Circulator
- Place sugar, cornmeal, oat milk (or milk), TCHO Drinking Chocolate Crumbles and salt into a glass jar with a lid.
- Pour water into a cambro (or stainless steel pot) along with the circulator and heat the water to 185°F.
- Place the jar in the cambro with the lid loosely on the jar allowing the ingredients to mix together for 2 hours.
- Carefully remove the jar from the cambro (using oven mitts or a heat-protected towel) and strain the liquid to remove the cornmeal texture.
- Pour into a mug, top it off with your favorite whipped cream, a dash of cocoa nibs or chocolate shavings and enjoy.
TCHO PRO TIPS
- If you are making the hot cocoa cocktail, add the apple brandy to the mixture during step 4.
- For added flavor, you can add 2 tablespoons of Vietnamese cinnamon or a dash of orange zest.
Recipe courtesy by TCHO Pro Russell Jackson, Chef + Owner of Reverence in New York, NY.
For more inspiration by TCHO PROS, visit https://tcho.com/pages/tcho-pros.
