One is hard pressed to think of a cozier, winter weather drink than Spiced Tequila Hot Chocolate. The recipe is a take on traditional hot chocolate, but spiked with Mezcal. Mezcal is known for its smoky and spicy characteristics, but also features some floral and citrus notes that pair nicely with chocolate.
A fun alternative to using whipped cream is a couple of toasted mezcal-coated marshmallows lightly dusted with cinnamon and cayenne pepper. Whatever your personal preference, you will surely enjoy this variation on a seasonal drink!
Spiced Tequila Hot Chocolate Recipe
¼ cup heavy cream
2 tablespoons powdered sugar
½ teaspoon mezcal
12 ounces whole milk
2 tablespoons cocoa powder, plus more for dusting
1 tablespoon light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
3 ounces añejo tequila
In a small bowl, combine the cream and powdered sugar and whisk with a hand mixer until soft peaks form. Quickly whisk in the mezcal, adjusting the sugar and mezcal to taste as needed. Refrigerate until ready to use.
In a medium saucepan over medium-low heat, whisk together the milk, cocoa powder, brown sugar and spices and warm to desired temperature. Divide the tequila between 2 coffee mugs and add the hot chocolate. Top with mezcal whipped cream and a light dusting of cocoa powder.
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