As cozy as fuzzy socks and a weighted blanket on a snow day.
I fell in love with a mezcal called Peloton de la Muerte recently. This spirit blows my mind because the smoke is well-integrated, and the mezcal is extremely versatile. Delicious on its own but affordable to use in cocktails! I like using cashew milk in this recipe but any dairy/dairy free alternative will do. Cut the milk with water if you don’t like drinking boozy brownie batter.
Ingredients
- ¼ cup cocoa powder
- 1 tablespoon sugar
- Pinch of salt
- 2 cups milk, dealer’s choice
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cinnamon
- 6 ounces bittersweet chocolate chips (mix in some butterscotch chips if you’re feeling frisky)
- 6 ounces Peloton de la Muerte mescal
Preparation
Whisk all ingredients except mezcal in saucepan over medium heat. Once heated through, add mezcal but don’t boil or else you might not get all the warm fuzzies you want from the booze. Use hand blender, milk frother, or whisk to aerate if you like a lighter texture. Toast marshmallows for garnish, if desired. Obviously don’t play with fire after a few of these!
