Smoked and Spiced Hot Chocolate



Hot Chocolate

  1. Torch spices (with exception of cloves), with the TS4000. For the nutmeg, torch where you plan to zest.
  2. Then place spices in a pot, add milk, sugar, salt and bring to a boil. Once it boils, cover and let it steep for 15-30 minutes.
  3. Bring back to a simmer, then strain over the chocolate. Then use a handheld blender or a whisk to mix in chocolate.
  4. Add whiskey, whisking it in gradually as you pour. Serve hot, and top off with torched whiskey fluff.

Torched Whiskey Fluff

  1. Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
  2. Combine egg whites, sugar, vanilla bean, and salt in a heatproof bowl of an electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch (for about 3 to 3 1/2 minutes). Test the temperature by rubbing between your fingers.
  3. Transfer bowl to the electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form. This takes about 10 minutes.
  4. Finally, add whiskey, and mix until combined. Use meringue immediately and torch withTS4000.

What You'll Need


DuraCast™ 4000 Torch

Product Info


14.1 oz. Propane Hand Torch Cylinder

Product Info


Hot Chocolate
  • 8 Cinnamon Sticks
  • 3 Star Anise
  • ½Vanilla Bean
  • Pinch of Nutmeg
  • 10 Cloves
  • 4 Cups Whole milk
  • ¼ cup Sugar in the raw
  • 1 cup 58% Chocolate (Bittersweet)
  • ½ tsp Salt
  • ½ cup Whiskey
Torched Whiskey Fluff
  • ½ cup Egg whites
  • 8oz Granulated sugar
  • ½ Vanilla bean
  • Pinch of salt
  • ½ cup Whiskey