Seven boozy hot chocolates to keep you warm tonight
Hey guess what, guys, it’s RUULLLL cold out there. So you know what? Put that silly New Year’s diet aside for just a few hours and make yourself some spiked cocoa because um … well, just because.
Mexican Hot Chocolate
8 oz. milk
1 1/2 oz bittersweet chocolate, grated
1/2 oz Mexican spice mix (below)
1 1/2 oz coffee-flavored liqueur (Newman recommends Kahlúa)
Tools: saucepan, whisk
Garnish: whipped cream and a sprinkle of chili powder
Simmer the milk in a saucepan over medium heat for about one minute, or until heated through. Do not allow to boil. Whisk in the grated chocolate and spice mix and continue to simmer until melted. Remove from heat and stir in the coffee liqueur. Pour into a mug and garnish. TIP: Any type of milk or milk substitute and chocolate works in this spice drink, but for an extra rich and creamy cup, we suggest using whole milk and a bittersweet chocolate that is at least 70 percent cacao.
Mexican Spice Mix
1 tsp chili powder
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
Mix all ingredients together ahead of time and cover tightly. Adjust the spices to your tastes.