A shot of Trummer's on Main in warmer climes
Photo: Thomas Schauer
We think we were hit hard in New York, but check out these Washington Post readers' pictures of what the storm did to the rest of the mid-Atlantic region. Over the past couple days, I've received many a "snowed in" email from DC-based friends. "Going to light wood stove, have glass of wine tonight," one person posted to her Facebook wall. I've also seen photos of birds perched on white-coated tree branches, orange-nosed snowmen, bundled-up walks through powdered parks. People have time on their hands, in other words. They're certainly not making it to work. So what to do when you hibernate? Eat! Drink! Tweet a ridiculous amount!
Luckily, for those stricken with cabin fever in the DC area (and those with four-wheel drive), Trummer's On Main in nearby Clifton, VA remained open—and cocktail wunderkind Stefan Trummer served spicy hot (rum-spiked) cocoa, among other wintery creations. If you still can't get out of the house (or just don't want to), here's how to make the drink at home.
Spicy Hot Cocoa by Stefan Trummer
Ingredients for cocoa mix:
1 tablespoon Valrohna 65%
2/3 cup whole milk
1/8 chili pepper (your own preference)
1/8 aji amarillo pepper (you own preference)
Combine all ingredients and heat until all the chocolate is melted. Set aside until the mixture is cool.
Ingredients for drink:
2 ounces spiced rum, preferably Captain Morgan
Cocoa mix
Ground black pepper
4-5 marshmallows
Matches or mini blow torch
Dash of high-proof rum, preferably 151
Reheat the cocoa mix and add the spiced rum. When the liquid is nice and hot, pour it in to a ceramic cup. Add a couple grinds of black pepper. Add the marshmallows on top and caramelize them with a blowtorch. Pour the high-proof rum on top of the marshmallows and light it on fire with the torch. Serve immediately.
Ingredients for cocoa mix:
1 tablespoon Valrohna 65%
2/3 cup whole milk
1/8 chili pepper (your own preference)
1/8 aji amarillo pepper (you own preference)
Combine all ingredients and heat until all the chocolate is melted. Set aside until the mixture is cool.
Ingredients for drink:
2 ounces spiced rum, preferably Captain Morgan
Cocoa mix
Ground black pepper
4-5 marshmallows
Matches or mini blow torch
Dash of high-proof rum, preferably 151
Reheat the cocoa mix and add the spiced rum. When the liquid is nice and hot, pour it in to a ceramic cup. Add a couple grinds of black pepper. Add the marshmallows on top and caramelize them with a blowtorch. Pour the high-proof rum on top of the marshmallows and light it on fire with the torch. Serve immediately.
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