Lunchbreak: Gingerbread sipping chocolate, prepared by Mariano’s chef Jimmy MacMillan and details about the World of Chocolate event

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Executive Pastry Chef Jimmy MacMillan


AIDS Foundation of Chicago World of Chocolate
Thursday, December 1
6:00 p.m. - 9:00 p.m.
Revel Fulton Market
1215 W. Fulton Market

For tickets:

Mariano's Gingerbread Sipping Chocolate
Makes enough for approximately four 8 oz portions

24 oz milk, whole or Almond Milk
1 pound milk chocolate chips
1 Tbs Madagascar vanilla extract
1 Tbs Gingerbread Spice

In medium sized sauce pan, heat milk, vanilla extract and spices over medium high heat. Whisking constantly, add chopped milk chocolate a little at a time until dissolved. Strain into warm thermos or metal pitcher. Pour into mugs prepped with hot water. Top with marshmallows or whipped cream.

Gingerbread Spice

Combine the following in a spice grinder:
1 Tbs cinnamon sticks, cassia
1 Tbs ginger, ground
1 Tbs allspice, whole
1/2 Tbs nutmeg, whole
1/2 Tbs cloves
pinch Tellicherri black pepper