The Story Behind The Mexican Hot Chocolate
Making hot cocoa from scratch is a labor of love, but we’ll gladly do it every day if it means we get to enjoy this Mexican Hot Chocolate. Thought up by Shannon Ponche during her time as head bartender at the Brooklyn bar, Leyenda, this version fuses Abuelita Mexican chocolate chunks with milk, cinnamon, allspice, and two types of chiles. Given the large batch of steaming cocoa this recipe yields, it’s the ideal pick for holiday hosting and a delicious non-alcoholic offering.
For those looking for something boozy, add in some tequila and Espadín mezcal. The reposado, which carries baking spice notes of its own, elevates the cinnamon and allspice in the hot chocolate and infuses the cocktail with agave’s signature grassy flavor. The addition of mezcal imbues the concoction with a layer of smoke, making the already cozy drink even more comforting. While the spiked hot chocolate is phenomenal on its own, a heaping pile of rich, Licor 43-infused whipped cream is certain to take things up a notch.
Hot Chocolate Ingredients
- 4 cups water
- ⅓ cup Mulato chile, stems removed
- 1 teaspoon arbol chile
- 2 tablespoons canela cinnamon
- 4 tablets Abuelita Mexican hot chocolate, broken into small pieces
- 6 cups whole milk
- 2 cups evaporated milk
- ½ teaspoon salt
- ½ teaspoon ground allspice
Hot Chocolate Directions
- Add water, chiles, and cinnamon to a pot and bring to a boil.
- Turn down heat to medium. Add chocolate, milk, evaporated milk, salt, and allspice.
- Stir until chocolate is melted.
