Smith's Chef Jeff Jackson recipe for Hot Blood Cocoa with Bloody Bones.
Ingredients:
For the Cocoa:
- 5 c. whole milk
- 1/3 c. sugar
- 1/2 c. milk chocolate chips
- 1/4 c. dark chocolate chips
- 2 drops red gel food coloring
- 1 tsp. vanilla
- 4 tsp. raspberry flavored syrup
- Whipped cream for garnish
- 4 plastic syringes
For the Bones:
- 1 bag salted pretzel sticks
- 1 bag mini marshmallows
- 1 bag white almond bark
- Red food coloring
Directions
1. Make the bones by sticking a marshmallow on each end of a bunch of pretzels. Melt the bark in a microwave safe bowl in 30 second intervals until it is melty smooth. Roll each pretzel into the almond bark to completely cover. Place them on a parchment covered sheet pan to dry.
2. Brush the bones with red food color as you like to make them look "bloody". Set aside.
3. Make the cocoa by adding the milk and sugar to a large pot over medium heat. Cook just until the milk shows signs of simmering, stirring often to make sure the sugar dissolves.
4. Add in the chocolate chips and red coloring and stir until the chocolate is completely melted into the milk. Stir in the vanilla. Turn the heat to hold warm.
5. Serve the cocoa in clear mugs if possible. Garnish with whipped cream. Sprinkle on a bit of red food coloring to look like blood spatter. Place a tsp. of the raspberry syrup in each syringe and serve alongside of the chocolate along with some bloody bones. Enjoy!
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