The Tilth Blog

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

You may have seen the piece in the Seattle Times this week that shared hot spots for hot chocolate. I’d like to add to that list. Our January menu features a hot chocolate made with Theo chocolate from the Ivory Coast and served with housemade marshmallows. For an extra kick, you can order it with Woodford Reserve bourbon. Those who know me know that I’m a huge bourbon fan. I like how the smoky, caramel notes in the bourbon complement the chocolate. The acidity in the bourbon also balances the richness of the chocolate. It’s a winning combination in my book!

Hi. This is Jason K. at Tilth and I take care of the cocktail list. Our current list is focused on lesser-known classics. I love the craft and history of cocktails, so we’re digging around in the vaults for some of these and giving them a fresh spin. We certainly don’t own any of these recipes, but I’m excited to use them as vehicles for some of our housemade ingredients. It’s been mentioned that we’re featuring Billy Alstot’s strawberries in a classic Strawberry Daiquiri — unblended, of course. Something else to note is that we’re making our own falernum, which is a sweetener that has notes of almond, ginger and lime. It has a long history and the only way to get it is to make it yourself. So I did. Our falernum shows up in a drink called Corn ‘n Oil, which has an uncanny ability to make you want another and another.

Stop by for a sip.

Jason

Jason was trying to create a strawberry sidecar, but it didn’t work out. He decided to change course and he will now offer a classic strawberry dacquiri. We’re going to order several flats of Billy Allstot’s  strawberries to puree and freeze for the dacquiris.