Spiked Mexican Hot Chocolate

Whenever the weather gets cold, we turn right back into kids, and find ourselves dreaming of steaming mugs of rich hot chocolate.  But while our cravings might not have changed since childhood, our tastes certainly have, and we’re no longer impressed with powdered packets laced with stale, miniature marshmallows, and whatever that stuff is they sell at Dunkin’ Donuts.

That’s why, whenever the mood strikes, we make our own spicy, little concoction of hot chocolate, kicked into high gear by chili peppers, cinnamon, and a shot (or two) of fiery tequila.  Being a grown up has never tasted so good!

Spiked Mexican Hot Chocolate
(Serves 2)

Ingredients: 
1 2/3 cups whole milk
1 red chili pepper, split lengthwise with ribs and seeds removed
1 cinnamon stick
1 1/2 oz good quality bittersweet chocolate, like Vahlrona or Scharffen Berger, grated
2 oz tequila
whipped cream, powdered cinnamon, cinnamon sticks to serve (optional)

Directions:
Add milk to a small saucepan along with the chili pepper and cinnamon stick.  Bring to a simmer, and heat for one minute, stirring, so the milk doesn’t form a skin.

Whisk in grated chocolate, and continue to simmer, stirring constantly, until the chocolate is melted.  Remove from heat, and let mixture sit for about five minutes.

Pour one ounce of tequila each to the bottom of two heat-proof mugs or glasses.  Strain hot chocolate as you pour, and stir to combine the alcohol.  If desired, serve with whipped cream, a sprinkle of cinnamon, and a cinnamon stick.