Bluegrass Hot Chocolate

(Adapted from David Domine's "Adventures in Bluegrass Cooking," McClanahan Publishing, 2007)

With its much higher dairy-to-chocolate ratio, this bourbon-spiked version pays homage to the home-style cocoa aesthetic while paying homage to Kentucky Proud products (whiskey from your favorite distiller, local honey and Ghanian-grown chocolate produced by Jamieson's of Lexington). Tiny chocolate particles may take a while to heat and melt, so choose between patience (waiting for the smoother texture) and impulse (embracing a warm quaff of chocolate-chip goodness).

• 2 cups whole milk
• 2 ounces dark chocolate (preferably Jamieson's Robust Dark Chocolate)
• 1 pinch salt
• 2 tablespoons honey
• 2 ounces bourbon whiskey
• Whipped cream and ground cinnamon for garnish (optional)

Heat the milk in a heavy-bottomed saucepan until it reaches a bare simmer. Once heated, add chocolate and salt and whisk until the chocolate mostly dissolves. Remove from heat and add honey, salt and bourbon and whisk to combine. Pour into a warmed mugs and enjoy with a garnish of fresh whipped cream and ground cinnamon.

Makes 2 cups.