Red and White Hot Chocolate with Maple Rye Whiskey

Red and White Hot Chocolate

Fact: Not all Canadians are obsessed with hockey.

Also fact: Every four years, all Canadians are obsessed with hockey.

This past Thursday, I found myself taking a long lunch at home, sitting on my couch screaming at my TV while my dog cowered in the corner (on account of all the screaming). Generally my lunch hours consist of me eating leftovers and watching CBC’s noon news while my dog snoozes next to me. What was different about this lunch hour (aside from the fact that I should already have been back at work)? The Canadian women’s hockey team had just scored during the gold medal game at the Winter Olympics.

And then they scored again to tie it up.

With the game at 2-2 with mere seconds left, I found myself to suddenly be one of those annoying hockey fans you never want to sit beside in a bar. Bellowing at the TV as if the players could hear me (which, I’m assured, they can’t).

By the time our girls won the game in overtime I’m pretty sure my dog couldn’t wait for me to scram so she could crawl into her kennel and go back to sleep. Which I did, eventually, only to get little to no work done for the rest of the day.

Red and White Hot Chocolate

So that game is done. But tomorrow morning at 5 a.m. Mountain Time, 4 Pacific, 7 for those in the Centre of the Universe (Toronto), the Canadian men’s hockey team will play Sweden for the Olympic gold medal.

It’s a big deal. It’s also super early and forecast to be minus 25 here in Edmonton. So, although most of us will be up to watch, we’ll probably be in need of a little pick-me-up. Patriotically prepared, if possible.

In some countries, white hot chocolate would be enough. In Canada, we’re going to need something a little stronger.  So I figured I’d throw in a little Canadian rye whiskey – along with some maple syrup so it doesn’t taste like Canadian rye whiskey. Because, let’s face it, it’s Canadian so we’re proud of it, but most of us don’t actually like to drink it. Gross.

So, whether you’re in Yak, B.C. or Moosejaw, Saskatchewan – Montreal, Quebec or Miramichi, New Brunswick – raise your cup of Red and White Hot Chocolate to our boys. They’ve done us proud.

If I get up at 4:30 a.m. to watch them lose a hockey game, I’ll be super mad.

Red and White Hot Chocolate

Red and White Hot Chocolate with Maple Rye Whiskey
Raspberry Sauce:

  • 1 600g bag frozen raspberries
  • 1/3 cup water
  • 1/4 cup sugar

Maple Rye Whiskey:

  • 1 cup Canadian rye whiskey
  • 1/2 cup Canadian maple syrup

White Hot Chocolate (from Gimme Some Oven)

  • 2 cups milk (I used skim)
  • 2 cups whipping cream
  • 230g white chocolate, broken into small squares
  • 1 tsp. vanilla

First, make your raspberry sauce. Place a medium saucepan over medium-low heat. Add the frozen raspberries, water and sugar and stir until the raspberries start to melt. Turn the heat up to medium and stir constantly until the raspberries break down, 5 to 10 minutes. Pour into a fine mesh sieve placed over a bowl and stir and pat the raspberries until all the sauce is in the bowl and all you have left in the sieve is seeds. Keep going, you don’t want to let any of that sauce go to waste. Stick it in the fridge for an hour or so (or overnight if you’re making your hot chocolate at 5 a.m.)

Whisk the maple syrup into the rye until it dissolves. Set aside.

Place a medium saucepan over medium-low heat. Add the milk, cream, chocolate and vanilla and stir constantly until the chocolate is melted and the whole thing is nice and hot. Keep stirring so you don’t burn it because white chocolate is freaking expensive and you don’t want to have to go out and buy more.

Pour the hot chocolate into a mug and stir in the maple rye and raspberry sauce. Or you can top it with whipped cream and drizzle the sauce on top.

This is pretty much the richest thing you could ever drink. But you’re only going to have it every four years, so go ahead and indulge.

Red and White Hot Chocolate

Enjoy the game!

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