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Homepage / Special Features  / Recipes  / Mexican Hot Chocolate with Chile-Infused Mezcal

Mexican Hot Chocolate with Chile-Infused Mezcal

Photography by Rick Gayle


2 cups whole milk
2 teaspoons granulated sugar, or to taste
1 tablet Abuelita or Ibarra Mexican chocolate
¼ teaspoon sea salt
2 ounces ancho chile-infused mezcal

In a heavy saucepan, heat milk, sugar, chocolate and salt over medium-low heat until chocolate melts. Whisk until smooth. Add chile-infused mezcal. Pour into mugs and garnish with grated cinnamon or marshmallows.

Serves 2

Ancho Chile-Infused Mezcal


1 dried whole ancho chili
One 750-milliliter bottle mezcal
Destem and wipe ancho chile clean and place in a 16-ounce Mason jar. Fill with mezcal and seal.  Allow to infuse for a minimum of 4 hours to taste.  Strain and discard pepper.


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