Spiced Mexican Hot Chocolate, created by food and travel writer Gwen Pratesi – www.bunkycooks.com – is wonderfully rich and creamy. More like a dessert cocktail, it combines rustic stone ground organization chocolate of 70% cacao and raw sugar, with the subtle sweetness and spice of raw honey crème whipped with cinnamon, clove, and nutmeg. Now here’s the adult part: spike it with a shot of fine aged mezcal or rum. Gwen also recommends freshly whipped cream and shaved chocolate for a festive frothy finish.
For Honey Crème, please visit this link
For Taza, please visit this link
(Honey crème is available in foodservice size)
Recipe and photo courtesy of Gwen and Roger Pratesi.
Spiked Hot Chocolate for Adults
Spiced Mexican Hot Chocolate, created by food Gwen Pratesi is a steamy mug of homemade hot chocolate on a cold wintry night warms the body and soul.
Ingredients:
2 cups Milk
2 oz Best quality Mexican stone ground organic chocolate (Gwen likes Taza), chopped into small pieces
Pinch of salt
1 tbsp Spiced Honey Creme* (generous)
Optonal: 1.5 oz shot of fine aged mezcal or rum
Garnish: fresh whipped cream, shaved chocolate
Directions:
- In a heavy medium sauce pan, combine milk, chocolate, salt, and honey crème.
- Heat, stirring frequently over medium-low heat with a whisk, until chocolate has melted, honey crème dissolves, and the milk is very hot (about 10 minutes)
- Pour hot chocolate into a tall mug or 2 smaller cups.
- If you like, add mezcal or rum spirit
- Serve immediately.
