Mexican Hot Chocolate Flip Recipe
1800 Reposado Tequila, house-made Mexican hot chocolate, Crèma de Cacao, Ancho Reyes Chili, egg, chocolate bitters
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Ingredients
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Ingredients
Method
Directions
Prepare the Mexican Hot Chocolate
In a small saucepan, combine milk, cocoa powder, sugar, and a pinch of salt over medium heat. Stir until the mixture is smooth and heated through. You can add a pinch of cinnamon and vanilla for extra flavor if desired. Once ready, set aside.
Combine Ingredients in a Shaker
In a cocktail shaker, combine the 1800 Reposado Tequila, house-made Mexican hot chocolate, Crèma de Cacao, Ancho Reyes Chili, and the whole egg.
Dry Shake
First, shake the mixture without ice for about 15 seconds to emulsify the egg.
Shake with Ice
Add ice to the shaker and shake vigorously for another 15-20 seconds until well chilled.
Strain and Serve
Strain the mixture into a chilled cocktail glass.
Add Bitters and Garnish
Add 2 dashes of chocolate bitters on top. Garnish with a dusting of cocoa powder and a dollop of whipped cream if desired.