Tumbleroot Pottery Pub turns up the heat this winter with a decidedly adult (and decadent) Boozy Mexican Hot Chocolate from Jason Kirkman, its owner and master distiller. Rich, spiced, and distinctly New Mexican, this hot chocolate features a house-made cocoa mix, a subtle red chile kick, and a generous pour of Tumbleroot Oro Rum, all served in one of their handmade mugs. What more could you ask for?
About Our Boozy Mexican Hot Chocolate Recipe
This recipe turns into a rich and spiced winter drink, blending house-made cocoa with a touch of red chile and smooth Oro Rum. Topped with whipped cream and cinnamon, it’s a cozy, grown-up treat that warms you from the inside out.
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Boozy Mexican Hot Chocolate
Description
Everything is better with a bit of spice.
Ingredients
For the Tumbleroot house-made cocoa mix:
- 1 cup granulated sugar
- 6 oz unsweetened chocolate, finely chopped
- 1 cup unsweetened cocoa powder
- 1⁄2 cup dry milk powder
- 5 tsp cornstarch
- 3⁄4 tsp kosher salt
For the cocktail:
- 4 heaping tbsp house-made cocoa mix (see recipe below, or substitute with a high-quality store-bought mix)
- 2 oz Tumbleroot Oro Rum
- Hot water
- Whipped cream (for topping)
- Cinnamon stick (for grating)
For the Tumbleroot house-made red chile-infused vodka:
- Dried red chile pods
- Tumbleroot Cane Vodka
Instructions
For the Tumbleroot house-made cocoa mix:
- Blend all ingredients in a food processor for about 30 seconds until uniform.
- Store in an airtight container.
For the cocktail:
- Add cocoa mix to your favorite mug.
- Fill halfway with hot water and stir until dissolved.
- Add Oro Rum, then top with more hot water, leaving about 1⁄2 inch of space at the top.
- Turn up the heat if you wish with 1⁄4-1⁄2 oz of house-made red chile–infused vodka (see recipe below).
- Top with a generous dollop of whipped cream and a fresh grating of cinnamon.
For the Tumbleroot house-made red chile-infused vodka:
- Lightly crush dried chile pods and place in a quart jar.
- Top with vodka and infuse for one week.
- Strain before using.
Recipe by Jason Kirkman
Photography by Laura Petrilla
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