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Mexican Chocolate Toddy
October 15, 2012Posted by on
At home and a little at work I’ve recently been working with chocolate in some of my drinks trying to find both a thicker desert style drink and also a hot seasonally appropriate but innovative drink that isn’t necessarily for after dinner. The following finds a happy medium between the two. After experimenting through a bottle or so and finding that chocolate for baking or eating doesn’t dissolve how I would like (it clumps and falls to the bottom, leaving an unsightly sludge of sweetness in the glass) and knowing that chocolate syrup isn’t the taste I was after I tried using some Fee Brother’s Chocolate Bitters. It worked like a charm, I had created a drink that was both chocolaty and transparent, without any unwanted sedimentation.
- 2 oz cinnamon infused tequila*
- .5 oz cayenne-thyme syrup
- 6 dashes Fee Bro’s Chocolate Bitters
- 15 drops Bitterman’s Habanero Shrub
- 2-3 oz hot water (to taste)
- 1 oz lightly whipped heavy cream
- sprinkle of cinnamon
Build all of this in the order posted in a steaming hot footed glass mug, with the cream floating on top of the mixture and the cinnamon as a garnish. You can let the cream fall into the mixture, rounding out the flavor more over time, or you can mix it all together in the beginning, I prefer to let it sit and watch it change over the course of drinking it.
*For cost effectiveness I used Sauza Gold, to each 750ml bottle I added 10 cinnamon sticks and let sit 4-5 days until the tequila turned a dark reddish color.