Hot Chocolate Caramel

Need to take the chill out? Homemade hot chocolate is everyone's favorite, even us big kids. This is my spin on hot chocolate and has put smiles on many faces. Enjoy!

Hot Chocolate Caramel

Hot Chocolate Caramel

Makes 6 servings | www.chefgeorgehirsch.com

1/3 cup pure cane granulated sugar

1/3 cup unsweetened good cocoa powder

1/3 cup water

8 caramel candies

6 cups milk (whole milk for best results)

mini marshmallows or whip cream

1 ounce brandy (optional)

In a large saucepan combine sugar, cocoa powder, and water. Cook and stir over medium heat until sugar is dissolved. Add candies and stir until melted. Stir in milk. Heat through. Top with brandy. Pour into mug, top with mini marshmallows or whipped cream.

Making a Yuletide Flip 

Whether you spike or not, it's known as ait de poule from the French; which literally means hen milk; or an egg flip by the British. Here's 2 cents worth of the backstory on the flip. With low taxed rum easily available from the caribbean it was a way for the British to inexpensively extend their dairy. Here in North America it's known as eggnog. The popular yuletide beverage received it's popularity with the colonies in the 18th century with the large amount of dairy available in the new world. As corn and rye became a staple in the colonies, whiskey and bourbon became the common dairy stretcher to the traditional British egg flip. So you could say Americans gave rum the flip, so to speak, as whiskey and bourbon found its way into glasses in North America. 

There is good reason why rich and delicious eggnog is limited to being served-up only during the holiday season. Is it possibly the caloric intake? Or is it just reason to reserve it to be one of those nostalgic beverages you look forward to toasting with each and every year? Maybe just a bit of both. One thing is for sure, if I am toasting with it, it might as well be spiked! Cheers!

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Hirsch's Traditional Eggnog

Recipe by Chef George Hirsch | Makes 4 Servings

6 egg yolks, save the whites *see below

2 cups milk

2 cups heavy cream

1/2 cup bourbon, or rum 

1/4 brandy

1/2 cup pure cane sugar, or Turbinado

1/2 teaspoon pure vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon fresh grated orange rind

Using a mixer with a whip attachment on medium speed; whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.

In double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, orange rind and bring to a boil, stirring occasionally. Remove from heat and combine, while tempering the hot milk-cream mixture into the egg-sugar mixture.

Return all ingredients to double boiler and heat constantly stirring with a spatula until the mixture reaches 160 degrees (well below simmer), eggnog begins to resemble custard.

Remove from the heat, stir in the bourbon, and brandy. Pour into a bowl, cool and refrigerate for at least two-four hours. Best if refrigerated overnight.

Serve in cups with a shaved chocolate, or unsweetened cocoa powder dusted on top.

Optional Toppings: with a dollop of *meringue (made from all the left over egg whites), or ice cream, or whipped cream.

Directions to make Meringue: 

To Make Meringue

6 egg whites, 1 Tablespoon pure can sugar, or Turbinado

Beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

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Holiday Sgroppino

Here's a Christmas toast for you. Cheers!

All Champagne, by definition, must come from vineyards in the Champagne region of France. This is a small region comprising three districts which include the towns of Reims, Troyes, Charleville-Mezier and Chalons. Prosecco, produced in the Veneto region of Italy is considered an everyday drink or sparkling wine. Unlike most Champagne it does not improve with age and should really be consumed within six months of the time it’s purchased, or within a year of bottling. It tends to be dryer than many Champagnes. ideal to serve with my Brie Calzone. A good Prosecco, is inexpensive and very drinkable; right for any occasion even a Christmas breakfast, Santa would approve!

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For George's Sweet Holiday Snack Recipe

Sgroppino Italian Cocktail

Chill 4-6 Champagne flutes

chefgeorgehirsch.com | George Hirsch Lifestyle

2 cups chilled Prosecco (Italian sparkling white wine) 

2 Tablespoons chilled vodka

1 cup frozen lemon sorbet 

2 Tablespoons half & half 

4 fresh strawberries, split for garnish 

4 fresh mint leaves 

Mix Prosecco, vodka, sorbet and half & half in blender for 1 minute. Pour mixture immediately into chilled champagne flutes. Top with berries and mint. 

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George’s Christmas Eggnog

A classic for entertaining this season. Create your own spin on the nog; how about a wee bit of B & B or Grand Marnier, even sans the alcohol, or add a squirt of chocolate syrup for the kids. It’s just another way to celebrate the holiday. Oh, and don’t forget the chestnuts roasting on an open fire. OK, open fire not required.

George Hirsch's Christmas Eggnog

Eggnog

Makes 4 Servings

from chefgeorgehirsch.com

6 egg yolks, save the whites *see below

2 cups milk

2 cups heavy cream

1/2 cup bourbon, or rum 

1/4 brandy

1/2 cup pure cane sugar, or Turbinado

1/2 teaspoon pure vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon fresh grated orange rind

Using a mixer with a whip attachment on medium speed; whip the egg yolks until light in color, about 4-5 minutes. Add sugar and mix until completely dissolved. Set aside.

In double boiler, combine the milk, heavy cream, vanilla, cinnamon, nutmeg, orange rind and bring to a boil, stirring occasionally. Remove from heat and combine, while tempering the hot milk-cream mixture into the egg-sugar mixture.

Return all ingredients to double boiler and heat constantly stirring with a spatula until the mixture reaches 160 degrees (well below simmer), eggnog begins to resemble custard.

Remove from the heat, stir in the bourbon, and brandy. Pour into a bowl, cool and refrigerate for at least two-four hours. Best if refrigerated overnight.

Serve in cups with a shaved chocolate, or unsweetened cocoa powder dusted on top.

Optional Toppings: with a dollop of *meringue (made from all the left over egg whites), or ice cream, or whipped cream.

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George's Fresh Apple Cider 'Rita

Cheers to you for a Happy Thanksgiving

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4 ounces Fresh Apple Cider

1 ½ Ounce tequila

1 ounce Grand Marnier

1 wheel fresh orange slice

1 Cinnamon Stick   

Add the ingredients to a shaker and fill with ice. Shake well and strain into a chilled cocktail glass or rocks glass filled with fresh ice. Rub rim of glass with orange slice and dip in granulated sugar, garnish with a orange and cinnamon stick.