Cocktail recipe: Mexican hot chocolate with Chacho
I grew up making Abuelita's hot chocolate -- I would break apart the wedges from the wheel of cinnamon chocolate goodness and melt it away in milk over the stove. Sometimes, I would just eat the little wedges. Fast forward to this past winter, when I tried the specialty cocktail Francisco, that's fun to say! at the pop-up Christmas bar at Mocking Bird Hill. Their drink was amazing, a mezcal, green-chartreuse marshmallow, coconut wonderland... and it reminded me that it was time to update my childhood Abuelita's ritual by adding some something special and spicy.
I went to Batch 13 (on 14th street) on the lookout for a mezcal or tequila that would do the trick. Instead, I found Chacho, a jalapeño-infused, aguardiente-inspired cane spirit dreamt up right here in DC. I did some taste tests and voila - a new update on my Abuelita's:
- Abuelita's hot chocolate (follow instructions for one cup)
- 1½ ounces Chacho
- whipped cream
- chocolate sauce
- orange peel
- cinnamon stick
Make the hot chocolate. Add the Chacho. Top off with whipped cream, chocolate sauce, cinnamon, orange peel and a cinnamon stick.
It's simple, but totally delicious. Enjoy!!!
Want to make a cocktail and make a craft with us? Sign up for our mailing list to get an invite to the next workshop!