Mezcal Hot Chocolate Recipe By Tasty
SPIKED MEXICAN HOT CHOCOLATE
Spiked with mezcal and finished with a pinch of chipotle powder, it's the perfect, four-ingredient cocktail to make when it's freezing outside.
Provided by Ivy Mix
Categories beverage
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Bring chocolate milk, mezcal, and a pinch of chipotle powder to a slight simmer in a saucepan. Meanwhile, fill a serving glass with hot water; when it's warm, pour out the water and add the hot chocolate. Garnish with freshly grated chocolate and more chipotle powder. Serve immediately.
MEZCAL HOT CHOCOLATE RECIPE BY TASTY
This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by Tikeyah Whittle
Categories Desserts
Time 25m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Make the hot fudge sauce: In a medium heat-proof bowl, mix together the dark chocolate, cocoa powder, and salt.
- In a small, heavy-bottomed saucepan, combine the heavy cream, granulated sugar, and brown sugar. Cook over medium heat, stirring gently, until the mixture begins to boil, about 5 minutes. Remove the pan from the heat and pour over the chopped chocolate mixture. Let sit for 1 minute, then whisk until silky and smooth. Enjoy immediately or stored in an airtight container in the refrigerator for up to 2 weeks. If using as a drizzle, reheat the sauce in the microwave before using.
- Make the cocktail: In a small saucepan over medium heat, whisk together the milk and ¼ cup of the hot fudge sauce. Bring to a gentle simmer, then add the mezcal and Madeira. Stir to combine, then pour into an 8-ounce glass mug.
- Top the hot chocolate with freshly whipped cream and chocolate shavings. Serve immediately.
- Enjoy!
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- Make a small slice in the centre of a wedge of lime and run it around the rim of a heatproof mug. Combine sugar and cinnamon in a small saucer or wide and shallow bowl. Dip rim of heatproof mug in the cinnamon sugar mix until rim is well-covered.
- Add water a small saucepan over medium heat, bring to a boil. Add 6 tbsp of Mayan drinking chocolate. Reduce heat to a simmer and whisk until thick and smooth.
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