Boozy Mexican Hot Chocolate with Cheese Pairings
Boozy Mexican Hot Chocolate
A sweet and spicy twist on a classic hot drink
Mexican hot chocolate, traditionally made with either cinnamon or chili powder, is a classic treat that’s got a kick of heat to really warm you up during the winter months. For this cocktail version of the sweet drink, we’re adding a dash of Kahlua, a coffee liqueur, Mexican bitters, and a touch of sea salt for a piping hot, complex drink that’s sweet, spicy, and perfectly boozy. For this dessert-like drink, we prefer creamy cheeses like La Tur or a rich blue, or even Alpine selections that have notes of cocoa and hazelnut.
Boozy Mexican Hot Chocolate
A sweet and spicy twist on a classic hot drink - Prep Time : 10 min
- Cook Time : 0 min
- Total Time : 10 min
- Serves 1
Ingredients
- For the Cocktail:
- 1 ea. Cru Mexican Drinking Chocolate cube
- 8 oz. Whole milk
- 1 ½ oz. Kahlua
- 2 dashes Bittermens Xcolatl Mole Bitters
- 1 large Marshmallow
- 1 dash Flaky sea salt
- 1 dash Mexican chili powder
For the Cocktail
- Begin by warming the milk in a saucepan so it begins to steam and lightly simmer but does not boil.
- Add the Cru Drinking Chocolate cube and stir to melt.
- Add the Kahlua and mole bitters. Stir to incorporate and pour into a mug topped with a large marshmallow, a sprinkle of flaky sea salt and a light dusting of Mexican chile powder. Serve hot.
How to Cut and Serve
- Slice the Annelies into long rectangular batonettes.
- Serve the La Tur whole.
- Triangle slice the Bay Blue using a wire or harp, or crumble with a knife.
For more tips on how to slice and serve, see our Cut Guide.
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Murray's Cave Aged Reserve Annelies
$40.00/Lb
Murray's La Tur
$31.20/Lb $39.00/Lb
Point Reyes Bay Blue
$29.00/Lb
