We love hot chocolate in its many variations, but this one might just take the cake with its sultry mix of Latin American spices and a touch of sweetness from the coffee-flavored liqueur.
8 oz. milk
1 1/2 oz. bittersweet chocolate, grated
1/2 oz. Mexican spice mix (below)
1 1/2 oz. coffee-flavored liqueur (Newman recommends Kahlúa)
Tools: saucepan, whisk
Garnish: whipped cream and a sprinkly of chili powder
Simmer the milk in a saucepan over medium heat for about one minute, or until heated through. Do not allow to boil. Whisk in the grated chocolate and spice mix and continue to simmer until melted. Remove from heat and stir in the coffee liqueur. Pour into a mug and garnish. TIP: Any type of milk or milk substitute and chocolate works in this spice drink, but for an extra rich and creamy cup, we suggest using whole milk and a bittersweet chocolate that is at least 70 percent cacao.
Mexican Spice Mix
1 tsp. chili powder
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
Mix all ingredients together ahead of time and cover tightly. Adjust the spices to your tastes.
Kara Newman, Spice & Ice: 60 Tongue-Tingling Cocktails (Chronicle, 2009)