For very many years I only associated tequila with bad margaritas or single shots taken quickly and finished with a lick of salt off of my hand followed by sucking on a wedge of lime (oh yes I did!). About a decade ago I was schooled a bit about the value of aging and discovered the beauty of Reposado and Anejo tequilas. I began making my favorite margaritas and enjoyed good sipping tequila. It was a great lesson learned and those cocktails were good…but that was it, that was all tequila was good for, right?
Absolutely not! Last year I made a warm coffee cocktail that was spiked with tequila and Kahlau and it was so good. I think using tequila typically in conjunction with citrus has too often limited our imaginations when thinking about possibilities. Used in a cocktail like this one the effect is warming and rich and wonderful. You have to promise to try it so you can also enjoy how good it is!
I feel most fortunate to have developed relationships with some brands both new and previously unfamiliar that help to support this weekly effort by providing me with the adult beverages I need to do a cocktail each week. The best part might be trying something new and this tequila is a keeper. Peligroso Tequila is is a rare, 84 proof ultra premium Tequila from agave that is grown on an estate in Jalisco, Mexico. Their Silver tequila is just barely aged so not as smooth as a Reposado would be so I thought it would be perfect blended in this cocktail…a hot chocolate made from milk, Ibarra; a Mexican chocolate bar with cinnamon that is perfect for hot chocolate and the addition of Scharffenberger Natural Cocoa Powder that I thought would really up the chocolate factor; making it an even richer component.
We had some snow last night in Denver; fall here is as wacky as spring! 80 degrees one day; snow the next before all the leaves have turned and fallen! I’m going to try and survive…and this cocktail is going to help!
Mexican Hot Chocolate with Tequila and Cayenne Pepper
A wonderful and warming cocktail for fall and winter.
- 3 cups Milk (I used 1% and it was good)
- 1 and 1/2 bars Ibarra chocolate; broken into chunks
- 6 Tbsp Scharffenberger Cocoa Powder
- 2 Tbsp Cane Sugar
- 1/8 - 1/4 tsp Cayenne Pepper (start with 1/8 tsp and season to taste)
- 4 ozs Tequila
- 1/2 cup heavy whipping cream
- Ground Cinnamon for Garnish
- Warm the milk in a medium size heavy saucepan on medium heat, watching carefully.
- Add the Ibarra chocolate, the cocoa powder and the sugar.
- Heat until the chocolate dissolves, whisking to combine all ingredients.
- Season with the cayenne pepper. Start with 1/8 teaspoon and season to your taste.
- Pour the warm milk into 2 large mugs and add 2 oz of tequila.
- Top with whipping cream; sprinkle whipping cream with cinnamon.