Hot-Shickered Cocoa for Sufganiyot

Ingredients

• 1.9 litres (8 cups)almond milk
• 15 ml (1 tablespoon)vanilla extract
• 2cinnamon sticks, broken into pieces
• ¼ teaspooncayenne pepper
• ¼ teaspoonsea salt
• 50 g (¼ cup)sugar
• 4 dropslemon bitters
• 227 g (8 ounces)pareve dark chocolate, chopped into small pieces
• 237 ml (8 ounces)coffee liqueur, dark rum or peppermint schnapps
• To servewarm sufganiyot

Instructions

1. 1

   Warm the milk

   Put the almond milk, vanilla, cinnamon, cayenne, sea salt, sugar and bitters in a medium pot over low heat. Simmer gently for 15 minutes without letting it boil, as boiling may scald the milk.

2. 2

   Melt the chocolate

   While the milk mixture warms, put the chopped chocolate in a heatproof pitcher. Set a strainer over the pitcher, pour in the hot spiced milk, then whisk until the chocolate has melted and the mixture is combined.

3. 3

   Prepare the cups

   Preheat 8 cups or mugs. Pour 1 ounce (about 30 ml) of coffee liqueur, rum or schnapps into each, then top up with the hot spiced chocolate.

4. 4

   Serve with sufganiyot

   Serve the cocoa with warm sufganiyot for dipping.

What is hot-shickered cocoa?

This is a grown-up take on hot chocolate, served with coffee liqueur, dark rum or peppermint schnapps and paired with sufganiyot, the filled doughnuts commonly associated with Hanukkah. The name nods to the liqueur in the drink.

Here, almond milk is steeped with cinnamon and a little cayenne before being whisked with dark chocolate. The gentle heat draws out the spices without boiling the milk, while the chocolate gives the drink a rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 5g protein, 47g carbs, 20g fat.

Most of the carbohydrates come from the sugar, chocolate and liqueur, while the dark chocolate contributes much of the fat. Almond milk and chocolate provide some protein, but the amount depends on the brand and type of milk. Pair a mug with one sufganiyah and fresh fruit for a more balanced snack.

The spiced milk base

Gentle heat: Keep the pot over low heat and let the milk simmer quietly for 15 minutes. Avoid a rolling boil, which can scald the milk and affect its texture.

Cinnamon and cayenne: The cinnamon brings a warm, aromatic note, while a small amount of cayenne adds a subtle kick. Breaking the cinnamon sticks helps expose more surface to the milk as it infuses.

Choosing chocolate and milk

Dark chocolate: Chop it into small pieces so it melts more readily when the hot milk is poured over it. Pareve chocolate keeps the recipe suitable for those following pareve food traditions.

Almond milk: The recipe does not specify sweetened or unsweetened milk. If yours is sweetened, taste the finished mixture before adding extra sugar next time.

Getting a smooth finish

Strain carefully: Pour the hot spiced milk through a strainer into the chocolate-filled pitcher to catch the cinnamon pieces. Pour steadily so the chocolate is covered by the hot liquid.

Whisk thoroughly: Keep whisking until no chocolate pieces remain and the cocoa looks uniform. If it needs a little more time, let it stand briefly and whisk again.

Add the liqueur to each cup

Individual measures: The method calls for 1 ounce (about 30 ml) of liqueur, rum or schnapps per cup. Adding it directly to each mug lets you choose different options for different guests.

For a non-alcoholic cup, leave out the liqueur and pour in the spiced chocolate as directed. The drink will still be flavoured by the cinnamon, vanilla and cayenne.

Serving with sufganiyot

Warm doughnuts: Serve the sufganiyot warm so they are soft and ready to dip. Their sweetness and doughy texture make a pleasing contrast with the dark, spiced cocoa.

Serve promptly: The cocoa is best while hot and freshly whisked. Give it another stir before pouring if it has been standing.

Recipe notes & tips

• Chop the chocolate finely to help it melt evenly.
• Keep the milk at a gentle simmer rather than letting it boil.
• Use a heatproof pitcher with enough room to whisk comfortably.
• Strain the milk mixture directly over the chopped chocolate.
• Warm the mugs before pouring to help the cocoa stay hot.
• Add the liqueur to the cups individually so each can be adjusted.

Variations

• Peppermint version: Use peppermint schnapps for a cool mint note.
• Rum option: Choose dark rum in place of the coffee liqueur for a different flavour.
• Gentler spice: Reduce or omit the cayenne for a milder drink.
• Non-alcoholic cup: Skip the liqueur and serve the spiced chocolate on its own.
• Sweeter cocoa: Stir in a little extra sugar if your dark chocolate is particularly bitter.

Common mistakes to avoid

• Boiling the milk: It may scald; keep the heat low and simmer gently.
• Using large chocolate pieces: They can take longer to melt; chop the chocolate small.
• Skipping the strainer: Cinnamon fragments may end up in the pitcher; strain as you pour.
• Adding the liqueur to the whole batch: This removes the option to vary servings; measure it into each mug.
• Leaving the cocoa unstirred: Chocolate can settle; whisk well before serving.

How to store

Refrigerate leftover cocoa in a covered container for up to 3 days. Reheat gently in a pot over low heat, stirring often, and do not let it boil; add liqueur to individual servings after reheating.

Frequently asked questions