Monday, December 3, 2012

Hot Chocolate a la Mexicana





Mexican Hot Chocolate with Tequila & Cayenne.



Abuelita (or Ibarra), sugar, cocoa.



What I used for my decadent beverage.


Mexican Hot Chocolate
(3-4 servings)

1.5 discs of Ibarra or Abuelita Chocolate
3-4 tablespoons Cocoa Powder
1 tbsp n Sugar (granulated or brown)
3 cups milk
4-5 ounces tequila (blanco or reposado)
½ cup heavy cream
1 tsp vanilla extract
¼ teaspoon cayanne
cinnamon


In a pot, add the first 4 ingredients.  While stirring, simmer til everything is dissolved and thoroughly combined.  Add cayanne and simmer for an additional minute.  Distribute mixture in mugs and divide the tequila equally (or not).  Whip the cream til soft, add vanilla and whisk til combined.  Generously dollop the cream over the hot chocolate and dust with cinammon [and cayanne if you wish].  Cheers!



    

2 comments:

  1. Mmm! Why didn't you post this recipe this past weekend?? It was perfect weather for it. Ahhh well, it's always good weather for alcohol!

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  2. I'll drink to that! Sorry I didn't post it sooner. I'm still posting stuff from weeks ago. I can't seem to catch up! If you ever make it, let me know how it turns out. I think you'll like it.

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