MIXOLOGY
MEXICAN HOT CHOCOLATE
BY Kara Newman,
author of
Spice and Ice
Although it seems there are 101 ways to make
Mexican hot chocolate, this is our favorite.
Embrace the winter weather with mittens and
this tasty treat.
After one steamy cup,
you’re sure to want seconds.
How to Make
Mexican
Hot Chocolate
8 ounces milk
11/2 ounces bittersweet chocolate, grated
1/2 teaspoon Mexican spice mix (recipe follows), or more if desired
11/2 ounces Kahlúa or other
Coffee-flavored liqueur
Whipped cream
1 dash of chili powder
Simmer the milk in a saucepan for about 1 minute, until heated through. Do not allow to boil. Whisk in the grated chocolate and spice mix, and continue to simmer until melted. Remove from heat and stir in the Kahlúa. Pour into a mug or Irish coffee glass and garnish with a heaping spoonful of whipped cream. Dash a bit of chili powder on top.
How to Make
Mexican
Spice Mix
1 teaspoon chili or chipotle powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Mix all the ingredients together ahead of time and cover tightly. Adjust spices to your taste, such as more or less chili powder. This makes enough for 7 drinks.
IMAGE AND RECIPE EXCERPTED FROM SPICE AND ICE BY KARA NEWMAN
PHOTO BY ANTONIS ACHILLEOS
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