Whisky, Oat & Smoke Hot Chocolate

My entire family is Scottish, so much so that people are taken aback by my parents’ accents. But my blood runs with whisky, blushed cheeks and freckles, my skin rugged and wind worn from the bonnie highland air.

This hot chocolate soothes and warms from the hard winter outdoors. One to make you dream of Lochside cottages and log burning stoves.

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hot chocolate, vegan hot chocolate, spiked hot chocolate, whisky drinks, whisky cocktails, winter warmer, hot toddy

Author: Suze Morrison

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Whisky, Oat & Smoke Vegan Hot Chocolate

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

My entire family is Scottish, so much so that people are taken aback by my parents’ accents. But my blood runs with whisky, blushed cheeks and freckles, my skin rugged and wind worn from the bonnie highland air.This hot chocolate soothes and warms from the hard winter outdoors. One to make you dream of Lochside cottages and log burning stoves.

Ingredients

• 25g Rolled Oats
• 250ml Oat Milk
• 1tbsp Cocoa Powder
• 2tbsp Light Muscovado Sugar
• 25g Dark Chocolate (70%) Cocoa
• 50ml Smoky Whisky, Laphroaig woks well

Instructions

1. Begin with the smoked oat infusion. Add the oats to a small sauté pan and heat over a high heat until just beginning to char. Tip them into a milk pan and top with the oat milk. Heat over a medium heat then remove and allow to infuse for 30 minutes.
2. Strain the oats from the milk and discard. Add the milk to a clean pan with the sugar and cocoa. Heat over a medium heat, whisking, until steaming then add the dark chocolate.
3. Whisk until melted and foamy then remove from the heat.
4. Stir in the whisky and pour straight into a mug and serve. Tartan blanket optional but necessary…

https://gourmetglow.co.uk/recipes/vegan-whisky-oat-smoke-hot-chocolate