Welcome to the Let’s Get Blitzen: Cocktail Advent Calendar! This is Day 1 featuring this delightful heart and liver-warming Mezcal Mexican Hot Chocolate. Stay tuned, over the next 24 days, from December 1st through December 24th I’ll be featuring a new cocktail each day.
This cocktail advent calendar is intended to inspire your most spirited holiday drinking.
Maybe you’ve been wondering why I haven’t been posting any cocktail recipes lately, well, here you have it. I’ve been whipping up cocktails like a fiend over the past few weeks, to stockpile tipples for this 24-day feature.
I wanted to start with this Mezcal Mexican Hot Chocolate because it’s a bit outside of the box and know that, at this time of year, we’re often craving something warm.
For this recipe, I’ve used the Drinking Chocolate – Maya by Soma Chocolatiers in Toronto. It’s a dark chocolate drink that is layered with a touch of chili peppers, orange peel, ginger and their signature blend of spices. Unlike most hot chocolate mixes, this example from Soma is actual chocolate curls, as you can see pictured above.
These delicious little curls simmer down into a silky, spicy, rich dark drinking chocolate that is out of this world.
I got to thinking about how much I love this hot chocolate mix and considered how delightful tequila/mezcal cocktails are when paired with a spicy component like jalapeños or chilies.
I opted for mezcal over tequila because I feel like the heavy smoky component of the mezcal adds a layer of complexity when combined with the sweet and spiciness of the drinking chocolate.
The cinnamon sugar rim I’ve added here builds on the flavour dimension and gives you a kind of churros and dark chocolate dipping sauce vibe with each sip. I’ve topped it all off with a couple of snowflake marshmallows that I picked up from one of my favourite local shops, Pot & Pantry
Stay tuned for the rest of the month to catch all of the Let’s Get Blitzen cocktails!
Make a small slice in the centre of a wedge of lime and run it around the rim of a heatproof mug. Combine sugar and cinnamon in a small saucer or wide and shallow bowl. Dip rim of heatproof mug in the cinnamon sugar mix until rim is well-covered.
Add water a small saucepan over medium heat, bring to a boil. Add 6 tbsp of Mayan drinking chocolate. Reduce heat to a simmer and whisk until thick and smooth.
Add milk to liquid chocolate and whisk until milk and chocolate are combined and milk is heated through, about 3-5 minutes.
Add 1 oz of mezcal to prepared heatproof mug, pour in hot chocolate, garnish with cinnamon stick and marshmallows, as desired. Enjoy!