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)
- 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.
- Remove from the heat and add in the liqueurs.
- Add into mugs, grab some biscotti and sip and dip until the last traces of cold are banished from your home.