Ingredients:

• 4 cups whole milk (or oat milk for dairy-free)

• 1 cup unsweetened cocoa powder

• 2 tablets Mexican chocolate (such as Ibarra or Abuelita)

• ½ Cup brown sugar (adjust to taste)

• 3 large cinnamon sticks

• 2 each Arbol, Ancho and Guajillo Peppers Dried

• ¼ tsp vanilla extract

• pinch of salt

 

Instructions:

1. Warm the milk in saucepan over medium heat

2. Whisk in cocoa powder, sugar, cinnamon, cayenne, and salt.

3. Add the Mexican chocolate and stir until fully melted

4. Finish with vanilla extract, whisking until frothy.

5. Taste and adjust sweetness or spice as you like.

6. Strain Base through a mesh strainer

 

This base can be made ahead and kept warm or chilled for later use. Base will thicken up as chilled, so adjust with water to your liking

 

For the Cocktail:

Mix 2 oz of Cazcanes Reposado or Anejo with 5 oz of Hot Chocolate base. Serve warm or chilled!