Tilth Restaurant


Bourbon Hot Chocolate
February 20, 2008, 2:47 pm
Filed under: Beverages, Recipes

We’ve had a few requests for the recipe for the hot chocolate. Here it is:

TILTH’S BOURBON HOT CHOCOLATE
SERVES 1
1 ½ cups whole milk
2 cardamom pods, roughly chopped
3 ounces Theo dark chocolate
Pinch of salt
1 ounce Woodford Reserve bourbon
Marshmallows

Simmer milk and cardamom over medium-low heat for about 20 minutes. Remove cardamom. Whisk in the chocolate an ounce at a time. If the chocolate flavor isn’t intense enough, add more chocolate pieces to taste. Add a pinch of salt to heighten the flavor. Add the bourbon to a mug and top with the hot chocolate. Serve with marshmallows on top.

From Tilth Restaurant
tilthrestaurant.com

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4 Comments

4 Comments

[...] with an otherwise generous spirit, reflected on its Web site, which volunteers the recipe for Tilth’s signature bourbon hot chocolate ($9). It includes chopped cardamom pods and dark chocolate from, of course, a Seattle chocolate [...]

Pingback by Thank You, New York Times!! « The Tilth Blog February 26, 2008 @ 11:31 pm

May I have permission to publish Tilth’s Signature Bourbon Hot Chocolate recipe (with credis) in an upcoming ” My World of Chocolate” story for the Mercer Island Reporter? Thank you so much!
Eileen Mintz

Comment by Eileen Mintz February 27, 2008 @ 10:49 am

Of course, Eileen!

Comment by tilthblog February 27, 2008 @ 10:59 am

[...] in the recent New York Times review of Seattle restaurant Tilth, a recipe for Bourbon Hot Chocolate: 1 ½ cups whole milk 2 cardamom pods, roughly chopped 3 ounces Theo dark chocolate Pinch of salt [...]

Pingback by Bourbon Hot Chocolate at una cosa February 27, 2008 @ 12:24 pm


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