Oaxacan Hot Chocolate

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serves | August 11, 2021

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.