Spiked Mexican Hot Chocolate
Traditional Mexican hot chocolate has a richness unlike any hot chocolate you’ve ever tasted. In Mexico, and in many stateside specialty food shops, you can buy round bricks of chocolate already scented with different spices, but I like to season the chocolate myself and adjust it to my spice preferences. Cinnamon, nutmeg and a touch of cayenne add lovely warmth and vanilla and almond extracts enhance the flavor of the chocolate.
Traditional Mexican chocolate is mixed with a whisk called a molinillo, giving it a fantastically frothy consistency. To recreate this in your own kitchen, try frothing the hot chocolate with an immersion blender before serving. This is entirely optional, but worth the extra effort if you already own one. For an additional Texas kick, you can also spike your hot chocolate with a bit of Tequila or smoky Mezcal. Both Silver and Reposado Tequila work nicely here. Not a Tequila fan? Try Brandy or Rum.