Recipe for Mexican Boozy Hot Chocolate for two / Spiked Hot Chocolate
I remember that box of Vosges’ Aztec Hot Chocolate that the husband once got back from his trip to NYC. Simply put, it was divine. And it was unlike any other hot chocolate I had tasted before. Thickened using a traditional Mexican cornmeal, smokiness from a native chilli added to the mix, it was something else. Pity, those days I didn’t have the adventurous bone in me to add a shot of tequila to the hot chocolate.
But like they say, with age, comes wisdom. The wisdom to do things the right way. Like adding a shot of something strong when you fix yourself a cup of hot chocolate. After all, when you set into the kitchen to make yourself a cup at the end of a long day, no matter what your day job is, you have earned that shot.
Since I usually have a pre-mix at home, I’m never more than a minute away from a decent cup of hot chocolate. But it’s Valentine’s week and I’m promising to bring you one boozy recipe after the other.
You see, it’s tough to get drunk on love these days, so might as well resort to the real deal.
This hot chocolate is made special with a touch of red chilli powder, and a pinch of salt. Before you think that the SaffronTrail blogger is batty for trying to make a curry out of hot chocolate, worry not. It’s barely a whisper of chilli and salt, so you’ll only feel a mild heat in your throat when you swallow this and the salt just makes the flavours pop. I promise, I’m not up to anything too crazy here 🙂
It’s Mexican hot chocolate, so it’s only natural that I’ll be adding Tequila. But we have no rules here. Add whatever you like and whatever you can lay your hands on. Dark rum, Whisky, Kahlua (oh, yes!). If you are adding a sweet liquor like Cointreau or Bailey’s Irish Cream, then make sure you cut down on the sugar, or your hot chocolate will turn cloyingly sweet.
End your meal with a shot of Spiked and Spiced Hot Chocolate, either pre-dessert or as dessert or with dessert. It’s a fitting finale to a Valentine dinner.