The Pairing
Swordspoint by Ellen Kushner
The Reasoning
Drinking chocolate is a well established part of the culture of Riverside, a favorite of the aristocracy and a symbol of wealth and status. As soon as it was mentioned, I knew that I’d have to make a rich and delicious sipping chocolate as the Swordspoint cocktail. 🙂
The Cocktail
Serves 3-4
You will need:
- Small Pyrex Bowl
- Small Saucepan, Water
- Whisk
- Cocktail Straws
- 2 Irish Coffee Mugs, Or 3-4 Espresso Mugs
- 3.5 oz dark chocolate bar, 72% cacao preferred
- 1.5 tsp Granulated Sugar
- 6 oz Half & Half or Cream (Non-Alcoholic Substitute: Add 2 extra oz)
- 2 oz Frangelico (Non-Alcoholic Substitute: 1 oz Hazelnut Syrup)
- 2 oz Brandy (Non-Alcoholic Susbstitute: Omit this Ingredient)
- 1/8 tsp Cinnamon, plus a pinch to sprinkle on top
- Whipped Cream (canned is ok)
Get all of your ingredients together and close at hand. With your saucepan, water, and pyrex bowl, create a bain-marie. Place on medium-high heat until the bowl begins to warm, then break up your chocolate bar and place in the bowl. As the chocolate melts, lower the temperature to medium and begin to whisk gently and constantly. Be very careful not to let your chocolate burn.
Once melted, add your granulated sugar and whisk. Add your 6 oz half & half/Cream 2 oz at a time and continue whisking until smooth. Then add the frangelico, followed by the brandy, constantly whisking to keep its consistency. Add 1/8 tsp cinnamon and whisk thoroughly. Continue to heat the mixture (you can raise the heat a little at this point, just keep whisking) until hot throughout, then transfer to your serving mug(s). Top with whipped cream, and sprinkle a pinch of cinnamon on top. Add cocktail straws and serve.
Enjoy! It’s almost as delicious as the Duchess Tremontaine’s schemes. 😀
