Cherry Cordial candies are one of my favorite parts of the holiday season. I pop those bad boys like Tic Tacs. It isn’t just chocolate, goopy cherries, though. I love all cherries. Anytime cherries are in season that’s about all I eat. I can snack on them all day long. Maraschino cherries are always in my fridge just waiting to plopped onto a bowl of ice cream (I usually have about five maraschino cherries per bowl of ice cream). Then, when the bottle is empty I pour the juice into soda water and add a little cream and ice. Yum yum yum.
The only problem with the cherry cordials and maraschino cherries is that after about five my throat starts to itch! Maybe its a slight allergic reaction, or maybe my body is just warning me that I’m overloading on cherries and sugar. haha.
So anyway, I thought Cherry Cordial Hot Cocoa would be a good addition to the Twelve Days of Cocoa recipe series. I cooked frozen cherries with a pinch of sugar until they were soft and juicy enough to blend with my immersion blender. Then strained the juice out and used that to flavor my dark chocolate ganache. Not one to waste delicious ingredients I mixed some of the left-over cherry pulp into my whipped cream and used that as my cocoa topping.
A generous, and I do not use that word lightly just look at the photo, serving of whipped cream is necessary for this beverage. As the cherry whipped cream melts into the cherry cocoa it just becomes so much more rich, creamy, and cherry-y.
Top with a bright red maraschino cherry and you have yourself a delightful holiday treat. It’s basically a cherry cordial in a mug. Or a chocolate sundae in a mug! For more chocolate and cherry goodness, check out my Chocolate Covered Cherry Cookies.
Cherry Cordial Hot Cocoa
1 1/2 Tablespoons Dark or Light Chocolate Ganache
1 Cup Milk
1/8 Cup Strained Cherry Juice
-Mix all ingredients in your favorite mug and heat until chocolate is melted
Makes about 1 1/2 Cups of juice
1 (10 ounce) Package Frozen Cherries (sweet or sour cherries work)
1 Tablespoon Sugar
-Combine ingredients in small saucepan
-Cook over medium heat until cherries are defrosted, soft and have given off enough liquid to coat the bottom of the pan
-Remove from heat and blend with an immersion blender
or in a regular blender (be very careful as this mixture is hot!)
-Strain through fine mesh strainer
You can also mix the left-over cherry pulp and skins into your whipped cream for an added pop of color and flavor.