Ancho Reyes Hot Chocolate

Here's a winter-time drink that will warm you up in three ways—but it's not for kids. It is the best use I've found so far for a recent addition to my liquor cabinet, the Ancho Reyes chili liqueur. This stuff isn't killer hot like the jalapeno beers I've had (and hated), and it turns out to make an excellent addition to hot chocolate.


First, combine the cocoa powder, granulated sugar, and 2TBSP of the milk in a microwaveable mug. Whisk until the cocoa combines with the milk to form a paste. (this works best with "just the right amount" of cold milk. You'll know it when you see it. If you get too much milk, it just takes a bit more effort). Add the rest of the milk and microwave until warm. Add the Ancho Reyes and the hot water to fill your mug. Give one last whisk to combine everything, and enjoy while hot.

If you don't have a hot water kettle, you can combine the milk and water before microwaving. Don't add the liquor until after microwaving, though.

You may need to fine tune the sugar and liqueur to your own tastes, I like a less sweet and more spicy drink. Double the sugar or cut the chili liqueur in half according to your own preferences.

Entry first conceived on 16 January 2016, 22:15 UTC, last modified on 16 January 2016, 22:31 UTC
Website Copyright © 2004-2021 Jeff Epler