Abuela’s Revenge: A Frozen Hot Chocolate Cocktail
Photo: John Valls
“This drink’s inspiration spawned from a bit of homesickness,” says Judson Sherman-Rose, food and beverage director at Broken Shaker in Freehand Chicago. “Thinking about my summers in New York City and cooling off with one of Serendipity’s famous frozen hot chocolates, I decided to riff off the concept but put an adult twist on it while spicing it up.” This frozen hot chocolate cocktail, pairing the earthy flavors of mezcal and coffee with Mexican hot chocolate, dials up the decadence with a kick of heat.
Ingredients
- 2 oz. Abuelita hot chocolate, chilled
- 3/4 oz. mezcal
- 3/4 oz. coffee liqueur
- 1/2 oz. Ancho Reyes Chile Liqueur
- 1/4 oz. orgeat
- 2 dashes of spicy bitters (Broken Shaker uses Scrappy's Fire Tincture)
- Tools:shaker, strainer
- Glass:Collins
- Garnish:dehydrated orange slice, cinnamon
Preparation
Prepare the Abuelita hot chocolate according to the directions on the package, then chill completely. Shake all of the ingredients with ice, then strain into a Collins glass filled with crushed ice. Top with sweet cold foam and garnish with grated cinnamon and a dehydrated orange slice.
Sweet Cold FoamCombine 1/4 cup of 2 percent milk, 1/4 tsp. of vanilla extract, and 1 Tbsp. of powdered sugar in a mixing glass. Froth with a handheld milk frother for about 30-45 seconds, until it reaches the desired fluffy texture. (Prepared sweet cream cold foam can also often be found in the grocery store near the whipping cream.)