Hot Mezcal Chocolate
A chocolatey, fiery mezcal drink from German bartender Klaus St. Rainer.
Hot Mezcal Chocolate
| Ingredients | ||
|---|---|---|
| 50 | g | Chocolate with 55% per cent cocoa content (chocolate chips or in bar form) |
| 1 | pinch(es) | Shichimi Togarashi (Japanese spice mix or use chilli powder) |
| 30 | ml | mezcal (eg Los Danzantes Añejo) |
| 30 | ml | filter coffee |
| Mexican Tal De Gusano or sea salt flakes (to garnish) | ||
Method:
- Melt the chocolate chips or chopped chocolate in a bowl or heat-resistant glass in the microwave for 30 seconds on a medium heat (600 watts). Do this five times, waiting a few seconds after each cycle before restarting the microwave. The short intervals are important so that the chocolate does not burn.
- When the chocolate is completely melted, pour in the spice mixture and, using a small whisk, slowly stir in the mezcal and coffee so that the consistency is nice and creamy but drinkable.
- Either drink straight from the bowl or divide between two small bowls or cups and garnish with a sprinkling of Sal De Gusano or sea salt flakes.
Tip:
You can also melt the chocolate in a water bath instead of in the microwave if you prefer.
© DK Verlag
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Homebar. Easy Cocktails für Zuhause.
Klaus St. Rainer
DK Verlag 176 pages
€19.95