Holiday Recipe Series: A Special Spiced & Spiked Hot Chocolate

Hot Chocolate - BunnycooksA steamy mug of homemade hot chocolate on a cold wintry night warms the body and soul.  While it’s a beverage that conjures up childhood memories, this is not your typical kid version.

Spiced Mexican Hot Chocolate, created by food and travel writer Gwen Pratesi – – is wonderfully rich and creamy.  More like a dessert cocktail, it combines rustic stone ground organic chocolate of 70% cacao and raw sugar, with the subtle sweetness and spice of raw honey crème whipped with cinnamon, clove and nutmeg.

Now here’s the adult part:  spike it with a shot of fine aged mezcal or rum.  Gwen also recommends freshly whipped cream and shaved chocolate for a festive frothy finish.

What You Need:

2 cups milk

2 ounces best quality Mexican stone ground organic chocolate (Gwen likes Taza), chopped into small pieces

Pinch of salt

1 generous tablespoon Spiced Honey Crème*

Optional:  1.5 ounce shot of fine aged mezcal or rum

Garnish:  fresh whipped cream, shaved chocolate

What To Do:

In a heavy medium saucepan, combine milk, chocolate, pinch of salt and honey crème. Heat, stirring frequently over medium-low heat with a whisk, until chocolate has melted, honey crème dissolves and the milk is very hot, about 10 minutes.   Pour hot chocolate into a tall mug or 2 smaller cups.  If you like, add mezcal or rum spirit.  Top with fresh whipped cream and shaved chocolate. Serve immediately.

*Spiced Honey Crème is produced by Honey Ridge Farms, a family-owned company with five generations of beekeeping experience. The honey is ourced from family and a small circle of Pacific Northwest beekeepers.  Only superior local USA honey is used and can be traced back to its origin.

More From LATF USA

Scroll to Top