Mexican Hot Chocolate with Mezcal Whipped CreamEdit Post
Contributed by on Aug 14, 2017
Nine readers love this post.
DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Garnish Girl offers a Mexican Hot Chocolate recipe.
Usually I really enjoy summers in Boston. Sure, it can get pretty hot, but it rarely comes even close to rivaling the Louisiana temperatures of my childhood. Plus we have to make up for all those frigid months of winter. Summer is when I plant herbs on my balcony and vegetables in my backyard garden. It's when my husband and I sit outdoors and sip cocktails and watch the sunset. It's when most of the fun events occur around town. It's a great time of year.
This summer, however, I'm just not having it. Being pregnant kind of negates a lot of that summer fun. Admittedly I've had very few unpleasant symptoms these last few months, but I'm just so tired all the time - thus the lack of any blog posts the last couple of weeks. And the heat seems to make it worse. Instead of working out in my garden or sitting on the balcony, I'd much rather be curled up inside under a blanket. And on some evenings, when I'm feeling particularly achy and exhausted, I pretend it's already fall, take a warm bath (not hot - add that to the list of things I'm looking forward to in October), and curl up on the couch with some tea, warm milk, or hot chocolate. With the AC blasting, of course.
That, I hope, sufficiently explains this hot chocolate recipe in the middle of August. Although I would argue that there's never a bad time for hot chocolate. It's a delicious, comforting, all-purpose beverage. Don't argue with a pregnant woman.
At first, this was going to be a non-alcoholic Mexican hot chocolate, made with cinnamon and chili powder. But then the idea of mezcal whipped cream popped into my head, and I decided it was genius, because one little dash of mezcal is a-ok for baby but adds a surprisingly intense, smoky agave flavor to a batch of whipped cream. And then it occurred to me to add Ancho Reyes to the hot chocolate, and it was really a lost cause at that point. A simple suggestion wouldn't do - I had to at least hash out the proper proportions so that I could guide you all to spicy, chocolatey perfection. You can make this recipe with or without it, but whether you go non-alcoholic or full-on boozy, this hot chocolate is so good I promise you'll enjoy it - even in August.
Mexican Hot Chocolate
- 1/2 cup chocolate chips
- 3/4 cup milk
- 1/2 tsp. cinnamon
- 1/2 oz. Ancho Reyes or 1/8 tsp. cayenne
- 1/2 tsp. vanilla
Combine chocolate chips, cinnamon, and cayenne (if using) in a small saucepan. Add milk and put on stove over medium heat, whisking constantly, until chocolate chips are melted, spices are incorporated, and milk is warm. Do not allow the mixture to boil. Remove from heat and stir in Ancho Reyes (if using) and vanilla. Serve in a mug topped with Mezcal Whipped Cream, a pinch of cayenne, and a cinnamon stick.
Mezcal Whipped Cream
- 1 cup heavy cream
- 2 tbsp. sugar
- 1 tbsp. mezcal (optional)
- 1/2 tbsp. vanilla
In a large bowl, whip cream with the whisk attachment of a mixer until it begins to thicken. add sugar, vanilla, and mezcal (if using). Continue to whip the cream until it reaches the desired consistency, with firm peaks that hold their shape.