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.
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.