Placeholder Image

字幕列表 影片播放

  • [whip cream spraying] [fire blazing]

  • [honey dripping] [drums beating]

  • - Hi, I'm Stephen, and I'm a level one chef.

  • - Hi, I'm Daniel, and I'm a level two chef.

  • - Hi, I'm Saul,

  • I've been a professional chef for the past 20 years.

  • [drums beating]

  • - My hot chocolate is inspired by my sister's recipe

  • that she would make at Christmas.

  • So, sis, I'm gonna do my best.

  • Don't make me hear it at Christmas.

  • - Today, I'm making a hot chocolate

  • that is thick, rich, and it's got some booze in it.

  • 'Cause why not?

  • - Today, I'm making a Mexican hot chocolate,

  • aka champurrado.

  • I'm gonna make my own almond milk.

  • And I'm going to top it up with some churros.

  • Do I need to tell you it's gonna be delicious?

  • [bells ringing]

  • - All right, let's get started with the chocolate.

  • - We're gonna start with the hot cocoa powder.

  • This is the most important part of the entire recipe.

  • Without this, you're just drinkin' hot milk.

  • - Now, I think using real chocolate is the way to go.

  • And when you couple it with some cocoa powder,

  • the whole thing is just gonna be next level.

  • And today, I've got some

  • high quality, semi-sweet dark chocolate.

  • - The Mexican chocolate that I'm using today

  • it's Ibarra, straight from Guadalajara, Jalisco.

  • The difference between

  • this chocolate and the other chocolate,

  • this one has like a granulary sugar.

  • It has cinnamon in it.

  • And this is how you break it apart.

  • [tapping knife]

  • Now, this is what I'm talking about.

  • You see that crystallation?

  • Is that even a word, crystallation?

  • - I'm gonna use half of the chocolate bar

  • in the actual mixture,

  • and then the other half,

  • I'm going to cut up as well for the topping.

  • Next, my spice mixture.

  • Since it's hot cocoa,

  • the majority of the mix is going to be...

  • - [Stephen and Daniel in Unison] Cocoa powder.

  • - The reason I use hot cocoa powder

  • is just because it's simple.

  • Maybe 10:00 PM, you just throw it together.

  • And by 10:01, you're the happiest man in the world.

  • A pinch of salt.

  • And we're using the whole thing of azucar, sugar,

  • for my Spanish viewers.

  • I'm learning Spanish.

  • - Cinnamon is my go-to in all things.

  • So, I'm gonna do a pretty hefty dash of cinnamon here.

  • Next is...

  • - [Stephen and Daniel in Unison] Nutmeg.

  • - [Stephen] I don't know what it adds,

  • but you can tell when it's gone.

  • It's like a best friend.

  • - Time for some cloves. Just like a small little pinch here.

  • Allspice. It's like a bouquet in your nose hairs.

  • And that's it.

  • - My cocoa mix is done.

  • - There you have it.

  • My chocolate for my Mexican hot chocolate.

  • - Ain't gonna lie to you people, this smell like Christmas.

  • - It's time for some milk.

  • - We're gonna be using whole milk.

  • Funny story, I'm actually lactose intolerant.

  • But now for a little treat,

  • I treat myself to the whole milk.

  • I deal with the consequences later.

  • [Stephen laughing]

  • - Today, I'm using a mixture of whole milk and heavy cream.

  • I've used just milk before, and that's fine,

  • but I find that if you add a little bit of heavy cream

  • it really does bring

  • a more velvety mouthfeel and richness to the hot chocolate.

  • - Today, we're making almond milk.

  • - Oh!

  • - He's makin' his own almond milk?

  • - It's gonna add the nutty flavor to the hot chocolate,

  • and also it's gonna make it not so dense.

  • I'm gonna need four cups of water.

  • Now, you wanna dump the almonds.

  • And we're gonna let it sit for 12 hours.

  • That's right, 12 hours.

  • - I'm using whole milk

  • just because it's a little bit fattier.

  • While this is warming up, I've got heavy cream,

  • I'm not gonna use all of it I don't think.

  • I'm probably going to go with half a cup.

  • - [Saul] It's been 12 hours.

  • So we're just gonna strain it right here.

  • The almonds, they kind of got a little bit more fluffy.

  • - Wanna rich hot chocolate,

  • especially if I'm mixing alcohol in it

  • which is going to cut through the fat anyway.

  • I want something that's a little more bold

  • to take away from the fact

  • that I will inevitably probably be getting, getting drunk.

  • - Now, it's time to blend our almonds.

  • I'm gonna use hot water, no boiling water, hot water.

  • Hot, like this. This kind of hot.

  • The reason why we use hot water

  • is because the water

  • is gonna make the almonds more creamier.

  • And I'm gonna add a little salt, and agave.

  • Agave's gonna give that sweetness that we're looking for.

  • [blender grinding] There we go.

  • That's the color that we're looking for.

  • [blending whirring]

  • So now we're gonna strain the almond milk.

  • It smells like almond heaven.

  • And there you have it, homemake almond milk.

  • - Let's start puttin' things together.

  • So, into the saucepan I'm going to add my spice mixture.

  • - [Saul] I'm makin' a traditional Mexican hot chocolate

  • and we're usin' a traditional pot, a traditional whisk,

  • and a traditional Mexican.

  • The molinillo, it's an Aztec whisk.

  • The reason why you have those little rings

  • is 'cause it's gonna help prevent

  • the chocolate to stick to the bottom.

  • So, basically I'm gonna put it right here

  • and kind of do this with the chocolate.

  • - My secret ingredient, arrowroot powder.

  • It thickens things up.

  • So, I wanna do this a little by little,

  • sort of scooping a bit of the hot chocolate into this first.

  • - This is when you add the corn flour to the liquid,

  • and the reason why I did it on the side,

  • because I wanted it to be nice and smooth.

  • - To start breaking up the chunks

  • and starting the thickening process

  • before re-adding this into the saucepan.

  • So, once I see that all the arrowroot powder's absorbed,

  • this goes back into the saucepan,

  • and that's just gonna help thicken it up a little bit more

  • without adding any extra crazy flavor.

  • - We're gonna add this to the pot.

  • And we're gonna add cinnamon.

  • - And then we grab the vanilla extract,

  • Sometime your kid be like

  • "Oh, I feel like this is missing something",

  • it's vanilla extract.

  • - [Saul] And of course, the chocolate.

  • - I'm literally just gonna add

  • the entirety of what I chopped up before

  • and start whisking away.

  • - And keep doing this

  • until the hot chocolate is kind of almost boiling.

  • - [Stephen] I don't know when my sister does this.

  • Yeah, I'm gettin' a muscle cramp.

  • - [Saul] Consistency is exactly what I'm looking for,

  • like a thick hot chocolate.

  • And it smells amazing. It smells like Mexican Christmas.

  • - [Stephen] I think this is looking pretty good.

  • - So, this looks great,

  • but you know what's gonna make it a little better?

  • Booze. So, first things first.

  • To the shaker, I'm gonna add some ice.

  • I've got vodka, got some Kahlua,

  • Bailey's Irish Cream in here.

  • I'm going to add my hot chocolate.

  • Okay, all that's left to do is shake it up

  • [shaker rattling]

  • and it is ready to be poured.

  • - And now it's churro time.

  • All right, so basically making churros,

  • it sounds complicated, but it's not.

  • - Let's talk toppings, baby.

  • - So, I got a lot of toppings.

  • All empty calories, by the way.

  • Well, we got the caramel, festive sprinkles.

  • We got some chocolate chips.

  • We got some Reddi Whip,

  • and then we got a chocolate wafer straw

  • that we're gonna sneak in.

  • - My hot chocolate is sort of s'mores inspired.

  • I'm opting for graham crackers and marshmallows

  • as my garnish, my embellishment,

  • on top of some homemade whipped cream.

  • So, I'm gonna make my whipped cream by hand.

  • - Daniel's always tryin' to show me up.

  • - So, let's make some churros.

  • Cold water. We have butter.

  • Gonna add a little bit of salt and sugar,

  • and we're just gonna stir it

  • until everything combines together.

  • We are going to dump the flour at once.

  • We don't want to boil the water.

  • If the water's boiling, gonna have big crumbles of flour.

  • So you wanna mix it until it is smooth.

  • - All right, let's make some whipped cream.

  • First thing, cold bowl.

  • You don't think it matters, but it really does.

  • It helps with keeping everything together.

  • And if you use a warm bowl,

  • I find that it's harder to get those stiff peaks.

  • To the cold bowl I'm going to add

  • some heavy cream and powdered sugar.

  • [whisk scraping]

  • I am already tired.

  • - I do not whip my own whipped cream.

  • It gives me muscle spasms.

  • - Now, the dough, it's very important

  • that we have to make sure we lower the temperature.

  • We don't wanna scramble eggs. This is no breakfast.

  • Just mix it.

  • Make sure it gets some air in there

  • so it cools a little bit.

  • - Is making your own whipped cream by hand necessary,

  • like without an electric mixer?

  • No, but the pride you feel when it's done,

  • you can't, you can't beat that, you know?

  • I'm gonna stop here.

  • I don't think it needs to be any thicker.

  • - And now I'm gonna add the eggs, one by one.

  • All right, let's add some vanilla.

  • Our dough looks good.

  • - I think this is perfect consistency.

  • It's holding onto the whisk.

  • The homemade whipped cream is done.

  • - All right, my churro dough is ready.

  • Now it's time to fry some churros.

  • To fry churros, I'm gonna use canola oil, to be at 375, 370,

  • to have a nice golden crispy churros.

  • We wanna make sure we keep our scissors on water

  • because that's how we're gonna cut our churros.

  • Otherwise they will stick. So let's make one.

  • Now, you stop. You cut it, okay.

  • See, and that's how you do an S.

  • Ha! Like Saul. Now I'm gonna do another one.

  • Oh! That looks delicious.

  • And I will say you cook it

  • for like maybe two to three minutes.

  • - You can't have a s'mores inspired cocktail

  • without toasted marshmallows.

  • - So, I'm a vegetarian, so no marshmallows for me.

  • Heh, it's a lifestyle, people.

  • - [Saul] I'm lookin' for nice gold consistency.

  • How do you know the churros are done?

  • When you don't see that many bubbles.

  • Okay, I don't see a lot of bubbles anymore.

  • We'll put it right here.

  • We're gonna mix some sugar and cinnamon for our churros.

  • As soon as they come out of the fryer

  • you wanna toss them in here

  • so the sugar will stick to the churro.

  • - [Daniel] For now, all I'm doing

  • is breaking up the graham crackers.

  • And I don't really need much of the powder.

  • My graham cracker garnish, just gonna crush that.