serves |
Oaxacan Hot Chocolate
Rich, creamy, and very comforting, a drink to warm the cockles and soothe the soul.
250ml Boiling Water
1 tbsp Cocoa
2 tbsp Dark Chocolate
2 tsp Brown Sugar
1 pinch Salt
25ml Pensador Espadin
Whipped Cream, Cinnamon, & Orange Zest (optional)
Heat a mug of water in a small pan to 90 degrees. Stir in the cocoa and grated chocolate, sugar, and salt, until completely dissolved. Pour mezcal into a mug and add hot chocolate. Top with whipped cream and sprinkle with Cinnamon and Orange Zest.
