One of our favorite parts about the winter is whipping up a fabulous cocktail, especially one that reminds of simpler, childhood times. This grown-up version of hot chocolate has all the fixins that made our childhood hot cocoa so good, but now with a big-boy dash of liqueur. The Ginger Spice Hot Cocoa was created by Shawn Chen from Decoy and RedFarm(s) in NYC, and is a simple-to-replicate recipe that allows you to add your own twist.
In a heavy saucepan, pour in whole milk, water and unsweetened cocoa powder. Cook on medium heat and do not allow to boil. Whisk occasionally until cocoa powder is melted and mixture is well combined. Stir and whisk in ground cinnamon, vanilla extract, grated ginger and sea salt. Immediately whisk in the Domaine de Canton Ginger Liqueur, pour into a mug or glass and top with optional toppings.