I have a serious soft spot in my heart for dark chocolate, the darker the better. These days I don’t eat much sweets, but I can never turn down a warm cup of hot chocolate especially when it is spiked with ancho chilies and Tequila. Chocolate pairs so well with agave spirits, it has become one of my all time favorite combinations.
This recipe calls for silver tequila, hot chocolate mix (because who has time to make hot chocolate mix themselves), and ground ancho chili powder. I used Patrón Silver Tequila, a mainstay in any well stocked bar in my opinion. This holiday season Patrón has released a limited edition 1-Liter bottle with a gorgeous label on it that is reminiscent of the work of Mexican muralists such as Diego Rivera. It’s a gorgeous bottle, that makes for an excellent holiday gift, if you’re a last-minute shopper like I am.
Without further ado:
Coconut Milk Hot Chocolate, Spiked with Tequila & Chilies
Makes 4 Servings
8 Tablespoons Quality Hot Chocolate Mix
24 oz Coconut Milk, Simmering
4 oz Water, Boiling
8 oz Patrón Silver Tequila
2 Tablespoons Ground Ancho Chili Powder (or to taste)
4 Toffee Cocoa Stir Sticks to Garnish
Boil water and whisk with hot chocolate mix in a large mixing vessel. When properly mixed, add simmering coconut milk and chili powder. Let cool for a few minutes, and then add tequila. Mix, and serve into individual mugs. Garnish with a toffee stirring stick and a pine sprig. Enjoy!