Mezcal Hot Cocoa
(If in the South, (Progress Milk Barn or Smith’s Creamery are the bomb.)
12 oz. bag
Semi-Sweet Chocolate Chips
In a 4-quart slow cooker, whisk together milk cream, cinnamon, vanilla extract, and nutmeg.
Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
Add sugar at the end 1/4 cup at a time to taste.
Add 1 oz of Mezcal (Chicicapa or any of the rich smokey variants you like) to 4 oz of hot chocolate.
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.)