We’re approaching Christmas quickly, and today we are making our first hot cocktail of the year. This is the Spicy Santa, a Cocktail Detour original, inspired by several other hot chocolate cocktails out there.
We wanted to give the cocktail some heat, both regarding temperature and spice level. So we decided to pair the hot chocolate with Ancho Reys, a delicious chili liqueur. It is a quite spicy product and you don’t wanna use too much of it because of this. So to take up the alcohol level a bit more we also added mezcal. And to have the whole creation connected to Christmas we let a piece of cinnamon bark simmer in the chocolate milk while we heated it.
This recipe will make two cocktails.
This tasted so good. That combination of chocolate and chili is a classic, but for a reason – they work so nicely together. Merry early Christmas!
4 oz chocolate milk
2 oz mezcal
1 oz Ancho Reyes chili liqueur
Heat the chocolate milk carefully (it should never boil) and let a cinnamon stick simmer together wit it in the pan. Take the pan off the heat and add the two spirits. Put it back on the stove for a quick re-heat. Once again, do net bring it to a boil. After removing the pan use a hand blender to skim the cocktail a bit. (It’s not necessary but it gives the cocktail a nice and thick texture). Pour into small glass cups and sprinkle a few chili flakes over it as garnish.