Blue Corn Hot Cocoa

 

Made by TCHO Pro Russell Jackson
Chef + Owner of Reverence in New York, NY
Yield: four, 8 oz servings 

INGREDIENTS
Blue Corn Hot Cocoa (Non-Alcoholic Version)
1 cup Sugar
1 cup Blue Corn Meal
4 cups Oat Milk (preferably Oatly)
2 cups TCHO Drinking Chocolate Crumbles
1 T Mexican Sea Salt (preferably Marisal or Jacobsen)  

Blue Corn Hot Cocoa Cocktail (contains alcohol)
1 cup Sugar
1 cup Blue Corn Meal
6 cups Milk
2 cups Apple Brandy (preferred brand)
3 cups TCHO Drinking Chocolate Crumbles
1 T Mexican Sea Salt (preferably Marisal or Jacobsen)  

DIRECTIONS

To cook in a Heavy Bottom Casserole with Lid:

1. Set the oven to 350F.
2. Add all ingredients to casserole,. Close the lid and cook for 1 hour, stirring at the 30min mark with whisk
3. Remove from oven, Carefully open the lid of the casserole allowing the steam to escape.
4. Pour the liquid through a strainer to remove the solids for a smooth texture.
   TCHO Pro Tip:  For added flavor, you can add 2 Tablespoons of Vietnamese cinnamon or a dash of orange zest. 
5. Pour into a mug, top it off with your favorite whipped cream, a dash of cocoa nibs or chocolate shavings and enjoy!

To cook in a Thermal Immersion Circulator:

1. Place sugar, corn meal, oat milk (or milk), TCHO Drinking Chocolate Crumbles, and salt into a glass jar with a lid.
2. Pour water into a cambro (or stainless steel pot) along with the circulator and heat the water to 185F.
3. Place the jar in the cambro with the lid loosely on the jar allowing the ingredients to mix together for 2 hours.
4. Carefully remove the jar from the cambro (using oven mitts or a heat protected towel) and strain the liquid to remove the cornmeal texture.
   TCHO Pro Tip:  For added flavor, you can add 2 T of Vietnamese cinnamon or a dash of orange zest. 
5. Pour into a mug, top it off with your favorite whipped cream, a dash of cocoa nibs or chocolate shavings and enjoy! 

*If you are making the hot cocoa cocktail, add the apple brandy to the mixture.