Tumbleroot Pottery Pub turns up the heat this winter with a decidedly adult (and decadent) 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?
Mexican Hot Chocolate Recipe
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Mexican Hot Chocolate
Description
This Mexican Hot Chocolate is 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.
Ingredients
Scale
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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