A steamy mug of homemade hot chocolate on a cold wintry night warms the body and soul.  While it’s a beverage that conjures up childhood memories, this is not your typical kid version.

Spiced Mexican Hot Chocolate, created by food and travel writer Gwen Pratesi – www.bunkycooks.com – is wonderfully rich and creamy.  More like a dessert cocktail, it combines rustic stone ground organic chocolate of 70% cacao and raw sugar, with the subtle sweetness and spice of raw honey crème that’s gently whipped with cinnamon, clove and nutmeg. Now here’s the adult part:  spike it with a shot of fine aged mezcal or rum.  Gwen also recommends freshly whipped cream and shaved chocolate for a festive frothy finish.

Spiced Mexican Hot Chocolate

2 cups milk

2 ounces best quality Mexican stone ground organic chocolate, chopped into small pieces

Pinch of salt

1 generous tablespoon of Spiced Honey Crème*

Optional:  1.5 ounce shot of fine aged mezcal or rum

Garnish:  fresh whipped cream, shaved chocolate

In a heavy medium saucepan, combine milk, chocolate, pinch of salt and honey crème. Heat, stirring frequently over medium-low heat with a whisk, until chocolate has melted, honey crème dissolves and the milk is very hot, about 10 minutes.   Pour hot chocolate into a tall mug or 2 smaller cups.  If you like, add mezcal or rum spirit.  Top with fresh whipped cream and shaved chocolate. Serve immediately.

*Spiced Honey Crème is produced by Honey Ridge Farms, a family-owned company with five generations of beekeeping experience. The honey is sourced from family and a small circle of Pacific Northwest beekeepers.  Only superior local USA honey is used and can be traced back to its origin. www.honeyridgefarms.com

Spiced Honey CremeAdults Only Spiced Hot Chocolate

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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