Mexican Hot Chocolate



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Adding a little spice to the mix is never a bad thing when it comes to hot chocolate. The rich chocolate pairs up perfectly with warm cinnamon and a little burn courtesy of cayenne. The traditional dram to drop in this mix is tequila, but smoky mezcal actually provides a sophisticated savory note that plays up the complexity of a great chocolate and provides an intriguing backdrop for the spice. Few things could drive the cold from bones faster and more completely than a dose of this stuff.


  • 3 ounce dark chocolate
  • 2 cup milk (whole milk for an especially rich version)
  • 2 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 1 ounce mezcal (Oro de Oaxaca mezcal is especially nice here, offering just enough herbal character to match up with the smoke)


Step 1

  • Chop the chocolate and combine all the non-alcoholic ingredients in a saucepan and heat to a low simmer until all the ingredients are a smooth silky looking mixture.

Step 2

  • Remove from the heat and add in the liqueurs.

Step 3

  • Add into mugs, grab some biscotti and sip and dip until the last traces of cold are banished from your home.