A couple of months ago I was at an event where I tasted liquid gold. It was in the form of drinking chocolate, from a carton no less. A good quality chocolate milk from a carton, you ask? I was surprised, but in retrospect, I should have expected no less from my favorite Portland chocolate company, Moonstruck. There are a lot more hip, up-and-coming chocolates to be had in Portland these days, but Moonstruck is just good, and has stood the test of time.
This drinking chocolate is different. Unlike traditional chocolate milk, this version blends the chocolate ganache Moonstruck uses in their truffles into local whole milk from Sunshine Dairy. Yes, it’s thick, yes it’s rich. And yes, it’s liquid gold.
Because it’s hot chocolate drinking weather, I decided to experiment and make a warm drink. Honestly, you could simply heat up this drinking chocolate right out of the carton, and it would be better than a lot of hot chocolate out there. I decided to add some ingredients to spice it up. The result is my new favorite cold weather treat.
My kitchen notes
In my opinion, whipped cream is not optional, it’s a must.
Cinnamon and Spice Moonstruck Drinking Chocolate
2 cups Sunshine Dairy Moonstruck drinking chocolate, available at most Portland area grocery stores, $3.49 pint/$6.99 quart
1/8 teaspoon ground cinnamon
1/4 teaspoon ancho chili powder
Dash kosher salt
Whipped cream (optional)
- In a small pot, whisk together drinking chocolate, cinnamon, chile powder and pinch of salt over medium heat until combined. Bring to a boil, then reduce heat and simmer 5 minutes.
- Pour drinking chocolate into two mugs, top with whipped cream and enjoy immediately.