Korean hot chocolate is not what one might expect. It is more of a cocktail with flavours traditionally associated with hot chocolate. It is made with soju—peppermint-infused soju, Campari, Ancho Reyes liqueur, and vanilla extract.
Korean Hot Chocolate
Ingredients
- 3/4 oz soju – peppermint infused*
- 3/4 oz Campari – cacao nibs infused**
- 3/4 oz Ancho Reyes liqueur
- 2 drops of vanilla extract
- Garnish with cinnamon stick and mint.
Instructions
- Add the first four ingredients to the mixing glass and stir it with ice for about 15 seconds. Strain into an old-fashioned glass filled with ice. Garnish with a cinnamon stick and mint.
Notes
* There are two ways one can infuse alcohol with mint.
- 1- 375 ml soju
- 20 peppermint candies
Fill a jar with the peppermint candies. Top with soju. Cover and let sit overnight. The longer it stays, the more flavour it extracts, generally no more than three days. Strain it and store it in an airtight container.
The second way is to use fresh mint leaves.
- 1 375 ml soju
- 1 /2 cup fresh mint leaves. Add all ingredients to a mason jar, close it tight, and shake. Please keep it in a dark place for one to three weeks. Shake once a day. Fine strain the soju to discard any small mint pieces. Bottle it into an airtight container.
** Cacao-infused Campari
- 8 ounces of Campari
1 tablespoon of cacao nibs
Mix Campari and cacao nibs in a jar and shake it. Let it infuse for 1 hour at room temperature, shaking it occasionally—double strain it into a clean glass bottle using a fine strainer.
Based on Death & Co’s book recipe.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 6mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 1g
This data was provided and calculated by Nutritionix.
