Hot chocolate has a long tradition in Mexico. Originally celebrated by the Aztecs as "Xocolatl", it was a bitter, aromatic drink made from cocoa beans and spices - not for the sweet-toothed, but a drink with character. This recipe takes up this tradition, but adds a modern twist: fine tequila, which gives the drink an elegant touch.
The intense chocolate flavor combines harmoniously with the spices and subtle warmth of the tequila. Enjoy the Mexican chocolate on a quiet evening on the couch, as the end of a stylish dinner with your loved ones, or as an accompaniment to conversations that go on late into the night.
This is what you need for 1 portion:
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250 ml milk (alternatively oat or almond milk)
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30 g dark chocolate (70% cocoa or higher), chopped
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1 teaspoon unsweetened cocoa powder
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1 tablespoon brown sugar
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1/8 teaspoon ground cinnamon
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1 pinch of cayenne pepper
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30 ml tequila
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whipped cream (optional)
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Dark chocolate shavings (for decoration)
It's that easy:
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Pour the milk into a saucepan and heat over medium heat until steaming – do not let it boil.
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Add chopped chocolate, cocoa powder, sugar, cinnamon and a pinch of cayenne pepper. Stir gently until the chocolate is completely melted and the mixture is creamy.
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Remove pot from heat and stir in tequila.
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Pour hot chocolate into a cup or heat-resistant glass. Optionally garnish with a dollop of whipped cream and chocolate shavings.
