Ferris Buellers Day Off - Spiked Hot Chocolate with Marshmallow Syrup
Updated: Jan 20
An ode to Jack Ferris, US Bushmills Ambassador. Let us go all the way back to 500ad in central America. More specifically, to the Maya, where drinking chocolate was a concoction of water, cornmeal, chili peppers, and cocoa seeds. Pouring it from pot to pot until it was cool, thick, and foamy. In fact, they loved it so much that the wealthy would drink it from large vessels and would then be buried with them!
The chocolate drink hit London's streets in the 1700s in chocolate houses (the modern-day Starbucks). It was still being enjoyed as the Mayans had until Hands Sloane brought back a recipe from Jamaica where it was mixed with milk.
Up until the 19th century, hot chocolate was used as a treatment for stomach and liver disease. So, when adding whiskey to the mix, it's a sure fire way to steer clear of ailments. Especially relevant in today's situation.
So I've come up with a simple spiked hot chocolate with marshmallow syrup to help us stay healthy.
- 35 ml whiskey
- 15g Chocolate Powder
- 15 ml Marshmallow Syrup
- Fresh Cream
- Grated Nutmeg