Mezcal Hot Cocoa

  • Base Spirit Mezcal
  • Preparation Crockpot
  • Flavor Chocolate
  • Served Hot

A Kirk Estopinal classic.

“This is great set-it and forget drink that will serve all your guests. It was popular on the menu at Bellocq. A friend of mine made hot chocolate one year and I had a bottle of Mezcal. They eventually found their way together. Enough said.”-KE

You can find more of Estopinal’s favorite cocktails in his second book with Maksym Pazuniak “beta cocktails.” for sale here.

Print Recipe
Mezcal Hot Cocoa
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
Crockpot
  1. In a 4-quart slow cooker, whisk together milk cream, cinnamon, vanilla extract, and nutmeg.
  2. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
  3. Add sugar at the end 1/4 cup at a time to taste.
Service
  1. Add 1 oz of Mezcal (Chicicapa or any of the rich smokey variants you like) to 4 oz of hot chocolate.
  2. I’m partial to a styrofoam cup, but you can also use all those mugs you get every year during Christmas. (A coffee cup works fine also.)
Share

Read Next