Spiced tequila hot chocolate with mezcal whipped cream

February is National Chocolate Month. I don’t know about you, but a month that celebrates chocolate is right up my alley. So, to pay tribute to this absolutely wonderful treat, I decided to make a special hot chocolate cocktail. And by special I mean a spiced tequila hot chocolate topped with mezcal whipped cream.

spiced tequila hot chocolate

After having my husband pick up a bottle of mezcal at BevMo! during one of his trips to Sacramento, I’ve been figuring out ways to add this smoky spirit to everything. I started with making a mezcal margarita, which my husband loved. Next, I added a tiny bit to a blood orange sage cocktail. However, when I mentioned the idea of adding mezcal to whipped cream, I got a sideways look from the man. I think he thought I was losing my marbles a bit. But that totally wasn’t the case. At least not this time.

spiced tequila hot chocolate cocktail

Anyway, back to the spiced tequila hot chocolate. I wanted to make a drink that was similar to the flavors of Mexican chocolate without actually using Mexican chocolate. I started with milk, unsweetened Divine cocoa powder, brown sugar and cinnamon. I also added in some ground ginger and nutmeg.

divine cocoa powder

I loved the combination of flavors in this spiced tequila hot chocolate. The anejo tequila stood up to the spices and the mezcal added a nice hint of smoke to the drink. After one sip the husband remarked, “Damn, that’s good.” Yeah, I totally knew it would be.

spiced hot chocolate cocktail

Spiced tequila hot chocolate with mezcal whipped cream
 
Stay warm with a mug of this spiked hot chocolate full of spice and hints of smoke.
Serves: 2
Ingredients
  • 12 ounces milk
  • 2 tablespoons cocoa powder (try Divine cocoa powder)
  • 1 tablespoon light brown sugar
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 3 ounces anejo tequila
  • ¼ cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon mezcal
Directions
  1. Add heavy cream and powdered sugar to a small bowl. Using a hand mixer, whisk until soft peaks form. Add in mezcal, give the mixture another quick whisk and taste. Add more powdered sugar or mezcal as needed to taste. Place in the fridge.
  2. Combine milk, cocoa powder, brown sugar and spices in a medium saucepan over medium-low heat. Stir with a whisk to combine ingredients.
  3. While hot chocolate is warming on the stove, pour 1-1/2 ounces anejo tequila into two Irish coffee mugs.
  4. Once the hot chocolate reaches desired temperature, pour into Irish coffee mugs.
  5. Top with the mezcal whipped cream and a light dusting of cocoa powder before enjoying your spiced tequila hot chocolate.

 

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Cheers!

Note: I received a sample of Divine cocoa powder to enjoy in various cocktails. All thoughts, opinions, images and recipe are my own.

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Jessica Torres is the chief cocktail creator here at One Martini. Outside of the internet, she tends bar at DEATH & TAXES and midtown eats in Reno, Nevada. When not working, Jessica can be found improving her food and drink photography, spending time with her family or attempting to nap. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.

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Filed under: Cocktail Recipes, Other Cocktail Recipes
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