A wonderful and warming cocktail for fall and winter.
On a cold winter’s night, curling up with a mug of hot cocoa is the perfect way to warm yourself up. Even better, when the hot cocoa contains booze! I was skeptical about drinking hot chocolate with tequila in it—personally, the thought of tequila and chocolate together is not appealing to me. Generally, I prefer to shoot my tequila straight with a lick of salt and the suck of a lime wedge, but when I found the cutest little bottle of Avion Espresso Tequila at the liquor store, I couldn’t resist!
This hot chocolate recipe is delicious and easy to make, using ingredients you probably already have in your pantry. The Avion is so smooth and sweet on its own that the recipe doesn’t even require added sugar and the best part is that while you still get that Tequila warmth you feel as it goes down, it doesn’t taste like you’re drinking Tequila. The espresso flavor, spirits and chocolate combination blend together for the most delectable cold weather cocktail.
On the stove top in a sauce pan, heat up your milk. Whole milk will make for the most decadent cocktail—if you are really in the mood to treat yourself, you can even throw in a little heavy cream. Once your milk is hot, stir in a hefty pinch of cayenne, spoonful of cinnamon, a few heaping tablespoons of unsweetened cocoa powder and dash of vanilla. Stir continuously until all powder lumps are gone. Stirring with a rubber spatula instead of a spoon, pressing any cocoa lumps against the side of the sauce pan, will help to make sure everything is smooth and well mixed. Once completely mixed, remove from heat and add in the tequila. You can add as much or little as you want. I like my cocktails with a little more of a kick, so I add 4 oz. of Avion for every 10-12 oz. of milk, but this is up to the preferences of the consumer!
Once everything is mixed, divide into mugs, top with cinnamon (maybe even some whip cream if you so desire) and enjoy!
· You can use XO Patron or any other brand of Espresso/Coffee Tequila you prefer.
· To customize alcohol percentage or create a virgin Mexican Hot Chocolate based on each consumer’s preference, pour the hot cocoa mixture into each mug and THEN stir in the Tequila directly.
Recipe: Serves 2
· 3 cups whole milk (can also substitute anything from skim milk to heavy cream)
· 2 tbsp. cocoa powder (can add more for richer chocolatey flavor)
· 1/8 – 1/4 tsp cayenne pepper (start with 1/8 tsp and season to taste)
· 1 tsp ground cinnamon
· 2 tsp vanilla extract
· 4-8 oz. tequila (consumer’s preference)
· Ground cinnamon and whip cream for garnish (optional)
1. Warm the milk in a medium size heavy saucepan on medium heat, watching carefully.
2. Add the cayenne, cinnamon, cocoa powder and vanilla extract as the milk begins to heat up.
3. Continue stirring with rubber spatula, pressing out all the cocoa lumps until all ingredients are well combined.
4. Divide the cocoa mixture into 2 large mugs and add 2-4 oz. of tequila into each mug.
5. Top with whipping cream; sprinkle whipping cream with cinnamon.