A cozy mug drink pairing mezcal with rich hot chocolate and subtle spice for an easy wow factor.
ABy Annebala
Servings
2
2 cup Whole milk
2 oz Dark chocolate (70% cocoa), finely chopped
1 tbsp Unsweetened cocoa powder
1 tbsp Brown sugar
0.25 tsp Ground cinnamon
0.13 tsp Chipotle chili powder
0.5 tsp Pure vanilla extract
3 oz Mezcal
1 pinch Sea salt flakes
2 tbsp Whipped cream (garnish)
1 pinch Ground cinnamon for garnish
Calories
481 kcal
Protein
11g
Carbs
34g
Fat
22g
Fiber
5g
Sugar
25g
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Hot Chocolate Base
1. In a small saucepan over medium-low heat, warm the milk until steaming but not boiling — about 3–4 minutes. Do not let it simmer.
2 cup Whole milk
2. Whisk in the cocoa powder, brown sugar, ground cinnamon, and chipotle chili powder until fully dissolved and smooth, about 1 minute.
1 tbsp Unsweetened cocoa powder,
1 tbsp Brown sugar,
0.2 tsp Ground cinnamon,
0.1 tsp Chipotle chili powder
3. Add the chopped dark chocolate and continue whisking over medium-low heat until the chocolate is completely melted and the mixture is silky and glossy, about 2 minutes.
2 oz Dark chocolate (70% cocoa), finely chopped
4. Remove from heat and stir in the vanilla extract and a pinch of sea salt flakes. Taste and adjust sweetness if desired.
0.5 tsp Pure vanilla extract,
1 pinch Sea salt flakes
Build & Serve
5. Divide the mezcal evenly between two warmed mugs, pouring it in first. Pour the hot chocolate over the mezcal and gently stir once to combine — you want a subtle swirl rather than full mixing, which preserves the smoky mezcal aroma on the nose.
3 oz Mezcal
6. Top each mug with a generous dollop of whipped cream and a pinch of ground cinnamon for garnish. Serve immediately.
