Our Favorite Chocolate Cocktails For Valentine’s Day (Or Any Day)

Recently, Divine Chocolate and Astor Center collaborated on a few cocktails that will satisfy your sweet tooth. Leave that box of chocolates behind this Valentine’s Day and whip up one of these. Chocolate Bourbon Milkshake, anyone?
Divine Cocoa Smoke

A boozy play on Mexican Hot Chocolate, the earthy, roasted flavor of this artisanal spirit brings out the complexity and spices of the cocoa; the cinnamon and spice provide a nice foil to its fruitiness.

Ingredients
6 ounces Whole Milk
1 Cinnamon Stick
1 Chile de Arbol
1 tablespoon Divine Cocoa powder
1 tablespoon Demerarra sugar
1 tablespoons Heavy Cream
¾ ounce Del Maguey Vida Mezcal

Method

Put milk, cinnamon and chile stick in a pot over a low flame and warm until the milk is hot, fragrant and spicy. While it is heating, make a paste with cocoa, sugar and cream in the bottom of a mug, and then mix in mezcal. Top with hot milk. Serve with softly whipped cream and shaved Divine 70% Bittersweet chocolate.

Divine Le Bon-Bon

Raise a glass of this sparkling wine cocktail with a cherry and chocolate twist to celebrate the season.

Ingredients
½ ounce American Fruits Sour Cherry Cordial
Divine 38% Milk Chocolate Baking Bar
Divine Cocoa Powder
Ice Cold Cava
Chocolate Covered Cherry*

Method
Rim glass with a paper towel moistened with a little liqueur and dip in Divine Cocoa Powder.
Add ½ ounce liqueur to the glass and top with 6 ounces cava. Drop in a chocolate covered cherry.

*For chocolate-covered cherries, place drained brandied cherries on a sheet tray; temper milk chocolate over a double boiler until melted and then spoon chocolate over cherries and allow hardening before using in the drink.

Divine Chocolate Bourbon Milkshake (for two)

One Chocolate Bourbon Milkshake, two straws: what could be more romantic?

Ingredients:

2 ounces Bourbon
2 ounces Chocolate Syrup
2 ounces Light Cream
1 cup vanilla ice cream

Put all ingredients in a blender and mix until frothy. Serve in a pint glass with two straws, garnished with some chocolate shavings.

For the chocolate syrup:

1 1/2 cups water
3 cups sugar
1 1/2 cups Divine cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon kosher salt

Bring water and sugar to a boil and whisk in cocoa powder, vanilla extract and salt. Stir until blended. Store in the refrigerator for use in chocolate milk and hot chocolate, as well as milkshakes.