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.
Ingredients:
- 2TBSP cocoa powder
- 1TBSP granulated sugar (or more, to taste)
- 1/2 cup whole milk, cold
- 1/2 cup water, boiling
- 2floz Ancho Reyes chili liqueur (to taste)
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
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