What better way to enjoy the cold winter months than to be comfortable from home watching your favorite program and having a hot chocolate? Take advantage of time at home for a hot chocolate and see Netflix. Good idea, right!
If you are looking for a delicious and quick recipe, forget about powdered chocolate, and add to your list this delicious Mexican hot chocolate created by Chef Aaron Polsky of Harvard & St The creamy flavor it has is perfect to combine with coconut milk, Mexican chocolate, mole and TABASCO sauce. Also, those who want to impress adult guests who come to the house can add reposado tequila or mezcal. Being easy to prepare, this recipe is perfect for the entire family and will keep you warm!
Mexican Hot Chocolate
Recipe created by Aaron Polsky of Harvard & St
- 1 20oz can of coconut milk
- 2 tablets for Mexican hot chocolate (preferably the Ibarra Mexican Hot Chocolate)
- 1 teaspoon of mole bitters (preferably the Bittermens Mole Bitters)
- ¼ teaspoon Tabasco sauce®
- 6oz of tequila reposado or mezcal
- Coconut flakes and marshmallows
In a skillet, add the coconut milk and bring to a boil. Add the chocolate bars, mole bitters, and TABASCO® Sauce and stir until the chocolate bars have melted. Remove from heat.
To serve, add ¾ of the hot chocolate base to a hot cup, and add 1.5 oz of tequila reposado or mezcal and stir. Decorate with a touch of coconut flakes and marshmallows. Keep the TABASCO® Salsa bottle out so your guests can add more if they want.