Vandaag'S Dutch East Cocoa Recipe

• 110 grams Dutch cocoa
• 150 grams granulated sugar
• 30 grams powdered milk
• 25 grams brown sugar, broken up well
• 1/4 tablespoon salt
• 1 teaspoon cayenne
• 3 teaspoons cinnamon
• 1 tablespoon powdered ginger
• 3.5 ounces whole milk
• 1 heaping tablespoon spicy hot cocoa mix
• 1/2 ounce Drambuie
• 3/4 ounce Bols Genever
• 1 cup maple syrup
• 2 kaffir lime leaves
• 2 cups heavy cream

1. If you want to garnish with kaffir-maple whipped cream, put maple syrup in a sealable jar with kaffir lime leaves and infuse for 24 hours. After infusing, remove lime leaves and add maple to heavy cream. Whip with an electric mixer or in an ISI Whip canister. Whipped cream can be stored, refrigerated, overnight.
2. To make spicy hot cocoa mix, add Dutch cocoa, sugar, powdered milk, brown sugar, salt, cayenne, cinnamon, and ginger to a large mixing bowl. Whisk until evenly mixed.
3. To make drink, heat milk and spicy hot cocoa mix in a medium saucepan, whisking constantly until very hot. Remove from heat, add Drambuie and Bols Genever. Serve in a mug with kaffir-maple whipped cream if desired.

dutch, sugar, powdered milk, brown sugar, salt, cayenne, cinnamon, powdered ginger, milk, cocoa, drambuie, maple syrup, lime, heavy cream

Taken from www.seriouseats.com/recipes/2011/12/vandaags-dutch-east-cocoa-spicy-spiked-cocoa.html (may not work)