Since it is getting cold, I am hating life. Just kidding, not really. That’s not where I wanted to go with this post..
Since it is getting cold, I can’t quite bear to have an ice-cold cocktail, unless it’s whiskey warming my body up. I thought since the weather is changing, it’s an appropriate time to try a hot-cocktail, and what better than to try making a cocktail with hot chocolate? Mexican hot-chocolate that is, just for an extra kick-in-the-ass.
After traveling to Oaxaca Mexico this past summer, I developed a love for tequila and mezcal liqueurs. It’s something that you don’t just chug down, you enjoy the taste in every sip. When I came across this fairly-new Mexican liqueur made out of Ancho Chile peppers, I had to try it. Ancho-Reyes: it is spicy, and it is sweet. So you if you don’t like sweet & spicy things, you might not like this drink (and I might not like you).
The Ancho-Reyes liqueur is made from a Mexican recipe dating back to 1927. It is spicy but with cinnamon and cocao notes, which is why I decided to pair it with hot chocolate.
This liqueur isn’t sold everywhere just yet; It is currently sold in: PA, NJ, NYC, CA, TX, AZ, FL, MASS, & Washington DC.
The recipe is simple:
2 cups milk
1) Heat two cups of milk over medium heat until just below a simmer.2) Remove the milk from the heat and slowly mix in the Taza chocolate, chopped up, along with cinnamon and nutmeg.
3) Stir it until it is all dissolved.