Mississippi Mud Hot Chocolate

Mississippi Mud Hot Chocolate
Photo by Donny Granger

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3 cups (4-6 servings)

  • 1½ cups whole milk
  • ½ cup heavy cream
  • 1 vanilla bean, split lengthwise
  • 4 ounces dark chocolate
  • 2 ounces milk chocolate
  • 1 teaspoon Ceylon cinnamon
  • 2 ounces bourbon (more or less)
  • Mini marshmallows for garnish   
  1. In heavy-bottomed pot, combine milk and cream. Scrape seeds from vanilla bean into pot and add pod. Set over medium heat until hot.
  2. Add chocolate, stirring to incorporate until completely melted. Turn heat to low. Add cinnamon and stir.
  3. Remove vanilla bean. Mixture will thicken as it simmers; take care not to scorch.
  4. Stir in bourbon, and remove from heat. Serve in mugs and garnish with marshmallows.

Since opening Phillip Ashley Chocolates Design Studio and Boutique in Memphis’ Historic Cooper-Young District two years ago, Rix has become sought after his wildly flavored confections such as this dark chocolate bread pudding with a traditional whiskey sauce drizzled over the top.

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