Spicy Mexican chocolate is a delicious treat, enjoyable anytime of the year either hot or, less commonly, cold. Generally, it includes cocoa, sugar, cinnamon, pepper and, of course, milk, and its gentle spice and warmth compliments the creamy chocolate. But how can one make it even more enjoyable, especially as a night cap or dessert after a delicious Mexican meal? By adding Mexico’s most famous liquor, of course: Tequila. The Chocomole goes a bit further, though, with a special homemade chocolate and spice mixture that gives the drink its name and a unique flavor profile, making it like a spicy, chilled take on a Boozy Hot Chocolate.
The Chocomole comes from Tippling Bros, a bartending consultation group from bartending veterans Tad Carducci and Paul Tanguay. Most of the work for the drink is in the assembling of the chocomole mixture, a creamy, slightly peppery blend of spices, condensed milk, Mexican hot chocolate mix and peanut butter. Almost all of the ingredients can be found in the average United States cupboard: cinnamon, cumin, chile and oregano are cooking essentials in many households. The ingredients that might require a trip to the nearby grocer are the evaporated milk and the Mexican hot chocolate blend: Tippling Bros call for Nestle Abuelita Mexican hot chocolate mix. However, if you prefer using another company’s blend (or if you make your own), feel free to do so.
Once you’ve got the chocomole mixture finished, it’s only a matter of adding the reposado tequila of your choice as well as a little agave nectar for added sweetness. Unlike Mexican hot chocolate, this drink is served cold in a shot glass. If you really want, you can add a little hot water instead of shaking it with ice, and heat the whole thing on a stove top or microwave, though you might want to double or even triple batch the volume to avoid scorching if you’re making it on the stovetop.
- 1 1/2 ounces reposado tequila
- 1 ounce chocomole mixture*
- 1/2 ounce agave nectar
- Garnish: chile powder
Coat rims of 2 shot glasses with chile powder and set aside.
Add the reposado tequila, chocomole mixture and agave syrup into a shaker with ice and shake until well-chilled.
Strain into the prepared glasses.
*Chocomole mixture: In a medium saucepan, bring 2 cups water to a boil over high heat. Reduce heat to medium and add 5 tablespoons creamy peanut butter and 1/2 cup evaporated milk. Whisk until smooth. Add 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon whole black peppercorn and 1 teaspoon dried ground guajillo chile (or other similar chile) and simmer until mixture thickens slightly. While hot, strain through fine strainer, using the back of a spoon or ladle to push liquid through. Add 2 tablets Nestle Abuelita Mexican hot chocolate mix, broken into pieces, and stir until completely melted. Let cool completely before using.