Mexican Hot Chocolate Cocktail

Name: Mexican Hot Chocolate Cocktail
Yield: 10
Cuisine: American

Recipe: Shannon Ponche , Leyenda , Brooklyn

Photo: Gabi Porter

December 15, 2023

This decadent drink was inspired by a hot chocolate originally served at legendary agave bar Mayahuel (which closed in 2017), where bartenders Shannon Ponche and Ivy Mix worked. Ponche debuted her Mexican hot chocolate cocktail at the very first Sleyenda, Leyenda‘s annual holiday pop-up, where it’s consistently a favorite. “It’s relatively labor-intensive, but that work pays off in dividends with the bold, rich taste,” Mix says.

Ingredients

Yield:7 to 8

4 cups water
20 g canela cinnamon
40 g mulatto chile, stem removed
4 g arbol chile
4 packets Abuelita chocolate (broken into smaller pieces)
48 oz. whole milk
16 oz. evaporated milk
1/2 tsp. salt
1/2 tsp. ground allspice

Glass:mug
Garnish:Licor 43-infused whipped cream and cocoa dust

Preparation

Add the water, chiles, and cinnamon to a pot and bring to a boil. Turn down the heat to medium and add the chocolate, milk, evaporated milk, salt, and allspice. Stir until the chocolate is melted.

When serving, add 1 oz. of reposado tequila and 1/2 oz. of mezcal to 4 1/2 oz of hot chocolate. Top with the Licor 43-infused whipped cream and sprinkle with cocoa dust.

Licor 43-Infused Whipped Cream: Whip together 1 oz. of Licor 43 and 2 cups of heavy cream to form soft peaks. Use immediately.