Spiced Hot Chocolate

Mexican-style spiced chocolate with chile liqueur and ancho chile warming the finish.

Served in a Mug glass · Garnish: Cinnamon stick, chili salt rim · Difficulty: medium

Ingredients

• 1 oz Ancho Reyes Chile Liqueur
• 0.5 oz Mezcal
• 5 oz Hot Whole Milk
• 1 oz Dark Chocolate (70%), chopped
• 1 pinch Cayenne Pepper
• 0.25 tsp Ground Cinnamon

Instructions

1. Melt chocolate into hot milk with cinnamon and cayenne, whisking smooth.
2. Add Ancho Reyes and mezcal.
3. Stir well and pour into a mug.
4. Garnish with a cinnamon stick and chili powder rim.

thepour. — your bar, smarter every pour

Download on the App Store · Get it on Google Play