Hot Mezcal Chocolate

© Armin Smailovic

Hot Mezcal Chocolate

© Armin Smailovic

I had the best hot chocolate of my life in Mexico during the sugar cane harvest. It was before sunrise, the fields were lit to burn off the razor-sharp leaves and scare away snakes, and a thermos of fragrant chocolate was going around. I wanted to capture the 'aroma' of that moment in a drink. A burning field, that is, of course, slightly smoky mezcal. Add to that the best chocolate, coffee and, as a contrast, the subtle spiciness of Tograshi – I love this fruity chilli blend from Japan. At the end, a touch of Sal de Gusano on top: delicious!

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.


INFO

© DK Verlag

Homebar. Easy Cocktails für Zuhause.
Klaus St. Rainer
DK Verlag 176 pages
€19.95