This dreary weather makes me want to sip on some warm cocoa. Lucky for me, Chris McNeill, sommelier and mixologist for Seed Kitchen & Bar shared their newest spiked hot chocolate recipe with me. Similar to Mexican hot chocolate, the earthy spices of cinnamon and allspice team together with cayenne powder and guajillo chili for a kick that warms you from inside out.
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Hot Chocolate:
70% bittersweet chocolate
Milk
Cinnamon
Brown sugar
Allspice
Cayenne powder
Guajillo chili
Vanilla extract
Salt
Black pepper
All ingredients are simmered in a saucepan over heat until liquified and smooth. Strain to remove all solids.
Turn it into a cocktail:
Add 1 ounce green chartreuse, 3 ounces of hot chocolate, and top with whipped cream. Garnish with a mix of cocoa and cayenne powders.
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