The Cocktail: Barsa’s Spiced Hot Cocoa by Barsa Taberna
Why We Love It: No one dislikes hot cocoa, especially during the holidays, and even more so when hit with Christmas-y spices and a bit of booze. Throw in the ginger cookies and we’re sold.
Where to Get It:
Barsa Taberna
26 Market Street
Toronto, ON
647-341-3642, barsataberna.com
Or Make it At Home
The list (serves 4):
2 cups homogenized milk
1/4 cup water
150g 70% chocolate
100g honey
1.5g salt
4g star anise
3g Chinese 5 spice
Zest of 1 lemon
Zest of 1 orange
4 oz Anise Arak
Ginger snap cookies
The Method:
Bring milk and water to a boil and add everything but chocolate, arak and cookies. Stir to combine, cover and steep for a min. of 1 hour or overnight. Strain and discard solids. Bring milk mixture back to a boil and whisk in chocolate until homogenous. To serve, pour 1 oz of arak into each cup and fill the rest of the way with hot chocolate. Garnish with ginger snaps.
