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 crÃ¨me 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 CrÃ¨me, please visit this link
For Taza, please visit this link
(Honey crÃ¨me 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.
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
- 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.