Grown Up Hot Chocolate with Amaretto

Also known as, Chocolate Grog. Grog? Yes, as you’re basically drinking a liquid candy bar with a shot of amaretto. Thick. Very thick. Grog just sounds like the best word to describe it.

But boy is it good.

I found this recipe while browsing the blogosphere the other night… this recipe came from Slashfood. I knew I had to make it IMMEDIATELY, printed out the recipe, and marched into the kitchen. Marched, according to Taylor, who knew instantly that I had my mind set on baking something. Am I that obvious?

I increased the recipe a bit, because I didn’t think 1 cup of liquid would be enough to satisfy the two of us. I would NOT recommend doing this. 1/2 cup a person is MORE than enough, believe me. Like, a shot of this is enough to put you in a sugar coma for a week. And even more so if I had actually had Ghirardelli chips instead of the cheap kind.

I de-moo’d (to de-moo; definition: to make dairy free) this recipe and simply substituted part soy milk and part soy creamer for the half and half, then topped it with mini marshmallows instead of whipped cream. You can follow the original recipe and I’m sure it would still be like a liquid candy bar.

I should also comment on the precious mugs we christened with this recipe… a gift from auntie Sal, aren’t they lovely?

Grown Up Hot Chocolate with Amaretto

INGREDIENTS
4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips (or semisweet chocolate chips)
1 cup half-and-half
1 tablespoon amaretto
1 teaspoon pure vanilla extract
1⁄2 cup whipped cream
Ghirardelli Unsweetened Cocoa, for garnish

DIRECTIONS
In a small saucepan, combine the chocolate chips and half-and-half over low heat and bring to a simmer, whisking constantly. Simmer for 1 minute or until the mixture thickens slightly. Remove from the heat; whisk in the liqueur and vanilla. Pour into four 1⁄2-cup demitasse or coffee cups. Top each serving with whipped cream and dust with cocoa. Serve immediately.

Sunday Brunch – Amaretto French Toast

We don’t cook breakfast very often. Dinner is really our thing. Even on the weekends, we’re up at a decent hour and usually work through most of the day. I’m fine with a glass of chocolate soy milk, which usually lasts me until lunchtime.

So when we do make breakfast, it’s always a treat.

I haven’t had or made French toast in a very long time. In fact, I can’t remember the last time I had it.

So as I was eying the half loaf of Golden Brioche Bread we had left in the fridge, I knew it would be good for two things: bread pudding, or french toast. Obviously I chose the later.

This recipe is super quick, rich, and delicious, and easy to make dairy free. You could also swap out the amaretto (but who would want to?) and flavor it with vanilla or cinnamon instead.

Amaretto French Toast

Makes 2-3 servings (about 6 slices).

INGREDIENTS
2 eggs
1/2 cup soy creamer (or half and half)
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons Amaretto
3 tablespoons butter or margarine
6 slices brioche or egg bread

DIRECTIONS
In a shallow dish, whisk together all ingredients. Working two slices at a time, place bread into dish. Let soak for about 1 minute, flip and let other side soak.

Heat a large skillet over medium heat. Add 1 tablespoon of butter. When melted, retrieve slices from egg mixture and add to skillet. Cook 2-3 minutes per side, or until golden brown. Repeat with remaining slices.

Dust with powdered sugar and drizzle with syrup. Serve with fresh fruit and a glass of orange juice for the perfect sunday brunch.