Sweet & Sultry Spiced Dessert
By the authors of Farmer & Chef Asheville | Photos by Erin Adams
THE KRUP HOP TODDY
Fragrantly spiced honey liqueur gives this hot toddy its distinctive taste. Made by The Brothers Vilgalys, based in Durham, Krupnikas liquor is crafted from 15 herbs and spices and unfiltered North Carolina wildflower honey.
Serve the hot toddy with these rich chocolate cookies that are kindled with red pepper. Their different spice profiles create a sensationally sweet pairing.
**Makes one drink
1.5 ounce Krupnikas (spiced honey
liqueur)
1 ounce brandy or bourbon
2 ounces hot water
Squeeze of lemon
4 to 5 cloves
Combine Krupnikas and brandy or bourbon in a cup. Add hot water, lemon, and cloves, and stir.
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CHOCOLATE CAYENNE COOKIES
Recipe by Aimee Mostwill, Sweetheart Bakery in Asheville
**Makes 4 to 5 dozen
2½ cups all-purpose flour
¾ cup unsweetened cocoa
2 teaspoons ground red pepper
1½ teaspoons baking soda
¾ teaspoon salt
1 cup firmly packed brown sugar
1 cup sugar
½ cup unsalted butter, softened
½ cup sunflower oil
1 large egg
¼ cup whole milk
1 teaspoon vanilla extract
2 cups (12 ounces) bittersweet chocolate chips
Preheat oven to 350°F. Line baking sheets with parchment paper. Sift flour, cocoa, red pepper, baking soda, and salt together into a medium bowl. Combine the sugars, butter, and oil in a large mixing bowl; beat at high speed with an electric mixer until well blended. Beat in egg, milk, and vanilla at low speed. Add dry ingredients and stir until combined. Stir in chocolate chips by hand.
Drop dough by rounded spoonfuls (depending on your preferred cookie size) onto prepared baking sheets. Bake until tops are dry and cookies appear set, 12 to 15 minutes. Let cool one minute on baking sheet; transfer to wire rack and let cool completely.
The Krup Hot Toddy and Chocolate Cayenne Cookies
