Elysium adds a delicious layer of dark cherry flavors to this homemade classic.
3 cups Elysium Black Muscat
1 cup bing or rainier cherries, halved and pitted
1/4 cup sugar
1 cinnamon stick
½ cup cream
1 ½ cups of milk
pinch of salt
3 oz dark chocolate, finely chopped
2 oz milk chocolate, finely chopped
Place all ingredients except cherries in a saucepan and heat to a boil. Reduce the heat and let simmer for 20 minutes. Add cherries and continue to cook for 5 minutes. Remove from heat and discard cinnamon stick (makes 3 ½ cups). Separate the Elysium Cherries from the Elysium sauce. Place to the side. In a separate bowl, add milk, cream, and salt to a saucepan and place it over medium heat. Heat up the milk. Occasionally, stir and scrape the bottom of the pan with a rubber spatula to prevent the milk from scorching. Bring it to a simmer so that bubbles appear along the side of the pan. Once simmering, remove the pan from the heat. In a bowl, add both chopped chocolates. Whisk together until the chocolate has melted. Whisk in the Elysium sauce until the drink is creamy and smooth. Serve warm with whipped cream and Elysium cherries.
Tip: Chocolate can be made ahead of time and refrigerated, to be reheated by stove or microwave when ready.