3 Ways to make boozy Hot Cocoa | How to Drink

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If you have been out in the cold a lot this season, or just like sweet hot things this episode is for you! I am boozing up some Hot Chocolate recipes to keep warm for the rest of the winter.

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00:00 - Think warm thoughts
01:10 - Basic Hot Coco
01:50 - Peppermint Patty
03:57 - Tasting Notes
05:00 - Thank you Factor
06:48 - Mexican Hot Chocolate
10:45 - Mexican Hot Chocolate Cocktail
12:00 - Tasting Notes
14:18 - Best way to make coffee
15:40 - Listen up coffee trolls
16:30 - Cafe Mocha
17:19 - Tasting Notes
17:59 - Alcohol-afide Cafe Mocha
20:17 - Tasting Notes
23:50 - See you next time

Peppermint Patty:
Build in glass
1 oz. or 30 ml. Creme de Cacao (tempest fugit)
.25 oz. or 8 ml. Creme de Menthe
1 oz. or 30 ml. Peppermint Schnapps
3 oz. or 90 ml. Hot Coco**
Stir
Garnish with some grated cinnamon

**Hot Coco:
In sauce pan
1.5 cups Milk
Heat milk to about 180 degrees
While it is heating up add cocoa powder to taste
Also add sugar to taste
Whisk as it heats so it doesn’t clump up

Mexican Hot Chocolate:
In sauce pan
1 cup Milk
1.5 oz. or 45 ml. Bittersweet Chocolate (grated if you have the energy for it)
Heat until chocolate is melted
2 large bar spoons Mexican spice mix**
(This is very yummy on its own)

Mexican Hot Chocolate Cocktail
Build in mixing glass
1.5 oz. or 45 ml. Kahlua
.5 oz. or 15 ml. Mezcal (Del Maguey Crema de Mezcal)
4 oz. or 120 ml. Mexican Hot Chocolate
Mix with Molinillo
Pour into glass
OPTIONAL - Top with heavy cream and a dash of chipotle chili powder

**Mexican Spice Mix
In bowl or mortar and pestle (if you are using whole spices)
1 part clove
1 part nutmeg
1 part ginger
1 part cardamom
2 parts chipotle powder
2 parts cinnamon
Grid or mix together

Cafe Mocha
Build in glass
1 tablespoon of cocoa
1 tablespoon of sugar
Add about a cup of coffee
1 oz. or 30 ml. Rum (Plantation O.F.T.D.)
2 dashes of Angostura Bitters
.5 oz. or 15 ml. St Elizabeth Allspice Dram
Add milk or cream to taste

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