October 26, 2020
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:
- Set the oven to 350F.
- Add all ingredients to casserole,. Close the lid and cook for 1 hour, stirring at the 30min mark with whisk
- Remove from oven, Carefully open the lid of the casserole allowing the steam to escape.
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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. - 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:
- Place sugar, corn meal, oat milk (or milk), TCHO Drinking Chocolate Crumbles, and salt into a glass jar with a lid.
- Pour water into a cambro (or stainless steel pot) along with the circulator and heat the water to 185F.
- Place the jar in the cambro with the lid loosely on the jar allowing the ingredients to mix together for 2 hours.
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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. - 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.