Spiced Chocolate Pot de Crème
6 oz chocolate chips
2 large eggs
¾ C milk
3 Tbs strong coffee
1/4 tsp Teeny Tiny Spice Company Garam Masala
1 Tbs vanilla
3 Tbs brandy
3 Tbs bourbon
Place eggs and chocolate chips in a blender.
Heat milk and coffee to scalding
Start puréeing chips and eggs. With blender going, slowly pour in hot milk and coffee.
Add vanilla or liquor and Garam Masala.
Pour into ramekins and chill in the refrigerator for an hour.
That’s it! Serve with sweetened whipped cream, shaved chocolate or topped with chocolate chips.