Hot Chocolate Valentine
Published February 7, 2009
- Total Time
- About 10 minutes
- Rating
- Comments
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Ingredients
1 tablespoon hot Hungarian paprika (see note)
2 ½ ounces clear crème de cacao, plus about one ounce more for rimming the glasses
3 ounces dark crème de cacao or other dark chocolate liqueur, like Godiva
1 ½ ounces chili-pepper-flavored vodka, like Absolut Peppar
1 ounce vanilla-flavored vodka
Nutritional analysis per serving (2 servings)
38 grams carbs; 387 calories; 1 gram fat; 1 gram fiber; 10 milligrams sodium; 1 gram protein; 33 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set out two martini glasses and two saucers wider than the glasses’ rims. In one of the saucers, sprinkle the paprika in a rough circle approximately the diameter of the glasses’ rims; in the other, put an ounce of the clear crème de cacao. Dip each glass rim in the liqueur, tap off the excess liquid, then dip in the paprika to coat.
- Step 2
Put remaining clear crème de cacao, dark crème de cacao and vodkas in a cocktail shaker with ice. Shake until condensation appears. Pour evenly between the two rimmed glasses.
Instead of the paprika, another ground chili, like ancho, which is hotter, or Aleppo, which is more coarse, can be used, but avoid spice mixtures labeled “chili powder,” which often include cumin, a distinctive flavor that is not recommended here.
Private Notes
Comments
This cocktail is fabulous. I the paprika rim is key and I used smoked hot Spanish paprika. Also, Godiva chocolate liqueur is no longer available, but I found Mexican chocolate liquer that worked well. Probably more milk chocolate than dark chocolate,but still tasted fabulous!