I'm pretty sure that if you have some toffee, you're not going to grind it up and use it as an ingredient, right? You're going to eat is. As is. Right out of the bag.
If you're going to serve it, though, you might break it into smaller pieces. And then, when that bag is empty, you'll have those yummy crumbly bits at the bottom of the bag. You could use them on top of muffins or cupcakes, but let's face it, there aren't going to be enough of them for a whole batch of cupcakes. And you're probably not going to want to take a hammer to the toffee to make more crumbles.
But you want to use them, right?
They make a perfect garnish for some adult hot chocolate. Might as well top the hot chocolate with some whipped cream, too, And then serve the toffee alongside. It's an adult indulgence, whether it's dessert or your special evening treat.
You can make your hot chocolate any way you like - from a mix, or from unsweetened cocoa. Many recipes suggest using powered milk, but I prefer to make it with regular milk if I'm starting with good cocoa. For convenience, you can buy sweetened cocoa, and just add hot milk.
Of course, you can spike your cocoa with anything you like. Amaretto would be nice, or even a coffee liqueur. But to go with toffee, I thought rum was the perfect companion. It's made from sugar cane and it pairs nicely with desserts.
Spiked Hot Cocoa
Hot cocoa, made from your favorite recipe or mix
Rum, to taste
1/2 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Toffee crumbs
Make the hot chocolate according to your favorite recipe. Meanwhile, combine the cream, sugar and vanilla in a medium bowl. Beat with an electric mixer (or whisk by hand, if you prefer) until the cream is whipped to soft peaks.
Serve the hot chocolate with a splash (or more, to taste) of the rum. Top with the whipped cream and garnish with the toffee crumbles. Serve with whole pieces of toffee.
To be clear, I'm not reviewing or endorsing the products in this recipe. I've created the recipe for Fooducopia to post on its site and I'm re-posting the recipe here for my readers as well. Then again, since I created the recipe, rest assured that I liked it. I don't cook stuff that we're not going to eat.
7 comments:
I'm glad you put the toffee on the side. I wouldn't change this hot chocolate at all!! I'm a fan of Jamaican Rum and I think it would be perfect for this. What a great adult treat!
Great idea. I usually just pour the little bits from bag to mouth - but this is so much more sophisticated.
The bag-to-mouth method is also very useful.
The idea is simple, but the drink sounds extra delicious! Photo note: the lighting in the first shot creates a very compelling image.
Where would I find a mug like that?
I've had the mugs a long time. I believe they're made by Bodum - the same company that makes French presses and things like that.
Awesome spiked hot chocolate, looks delicious! Now to look for some leftover rum...
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