The holidays may be over, but winter isn’t going anywhere anytime soon. Snow days, chill winds and freezing rain are still likely in the days ahead, but there’s nothing like a warm and delicious cup of traditional Mexican hot chocolate to warm up your soul. Luckily, there’s a new recipe on the horizon brought to us by chef Aaron Polsky from the Harvard & Stone bar that gives the classic winter beverage a spicy twist with an entirely new approach. A hint of tequila or mezcal (adults only), TABASCO sauce, mole and coconut milk will make all the difference to the original recipe. Try it yourself!
Mexican Hot Chocolate
Mexican Hot Chocolate (30 minutes preparation time)
- 1 20 oz can of coconut milk
- 2 tablets for Mexican hot chocolate (preferably Chocolate Caliente Mexicano Ibarra)
- 1 teaspoon of mole bitters (preferably Bittermens Mole Bitters)
- ¼ teaspoon of TABASCO sauce
- 6 oz of tequila or mezcal
Add coconut milk to a saucepan and bring to a boil. Add the chocolate tablets, mole bitters and TABASCO sauce and stir until the chocolate has melted. Remove from the heat.
Pour ¾ of your hot chocolate base in a warm cup and add 1.5 oz of tequila or mezcal and stir. Add a touch of decor by adding marshmallows and coconut flakes. Keep the TABASCO sauce handy in case your guests may want to add more to their hot chocolate drink