The Spirits #119: Xocolatl

~ aka Mexican Hot Chocolate ~

Dec 08, 2023

~ XOCOLATL ~
(Serves 2)
Equipment: One pan, one jug, one jar, two mugs

Cinnamon, dried chilli, dried spices
500ml whole milk
100g dark chocolate (70%+)
~25ml sugar syrup
100ml tequila
(25ml Campari)

Please note: this sounds elaborate, I know, but I promise you, it’s the best way to ensure the chocolate is optimal in terms of flavour, texture and temperature. The shaking adds tiny air bubbles and these are the things that truly elevate the drink. Of course, you can make the hot chocolate part with cocoa powder - but this is a handy method for when you have really good chocolate in the house. Omit the tequila and you can even serve it to children.

1. In a small saucepan, dry toast/crush your spices for a moment until lightly smoking. Cinnamon bark is a must but the others are buskable: coriander seed, caradmom pods (black and green), star anise, allspice, orange peel, etc. And when it comes to chilli, ancho/guajillo/mulatto are great if you have them - but don’t sweat it if not.

2. Add the milk to the pan and bring slowly to the boil. Remove from the heat once it starts bubbling up, then cover and allow to infuse.

3. Now you will need a sturdy, heatproof jug - or perhaps simply a second pan. Break up the chocolate into even, small, roughtly gravel-sized pieces and place in the bottom of this vessel.

4. Strain a small amount of the hot milk over the broken chocolate and stir. It should melt obligingly - with a little encouragement from Mr Spoon. Continue to add the milk a little at a time to ensure an even consistency. Patience is required in all things melted, I find.

5. Now, this is going to need a shake. I would recommend a capacious jar, perhaps a kilner, with a lid that shuts tight rather than a cocktail shaker (which will quite literally create a hot mess). Add the tequila, sugar syrup and hot chocolate to your jar, shut tight, and shake hard for maximum froth.

6. Oooh you know what really takes this up to the next level? A shot of Campari. The bitterness enmeshes wonderfully with the chocolate spices. Other ideas: Chartreuse, Ancho Reyes, Grand Marnier.

7. Pour into 2x drinking vessels. Bring it back up to heat in the microwave if you feel it needs (hot chocolate should be hot!) Or gave it another blast in the pan prior to pouring.

8. Garnish with chilli and spice and enjoy by the fire watching El Vey:

The Spirits

The Spirits #119: Xocolatl

~ aka Mexican Hot Chocolate ~

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