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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.
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Prep Time:
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Servings: 2
Ingredients:
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)
Preparation:
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.
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