Forget wussy crumbled bacon on top. For this one, we emulsify bacon fat right into the drink. If you like Nutella and you like bacon, this spiked hot chocolate is the one for you.
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
Bacon, Bourbon, and Hazelnut Hot Chocolate
About This Recipe
|Yield:||makes 4 servings|
|Active time:||10 minutes|
|Total time:||10 minutes|
- 4 thick-cut slices of bacon
- 1/2 teaspoon corn starch
- 1/4 cup cocoa powder
- 1 tablespoon granulated sugar
- pinch kosher salt
- 3 cups whole milk
- 4 ounces milk chocolate chips
- 4 ounces bittersweet chocolate chips
- 4 ounces Frangelico
- 4 ounces Bourbon
- Whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.