Chocolate en Fuego
I asked my friend Evan Faber, the illustrious Beverage Director at Boulder’s now-famous SALT the Bistro (and master-mind behind The Cocktail Element), for a must-try holiday cocktail recipe. Evan gave me a recipe for one of his favorites, and, I must say- he has good taste. This is definitely a seasonal beverage that I’ll be enjoying throughout the winter, not just over the holidays.
Ingredients:
- 1.5 oz Reposado Tequila
- .5 oz Peppermint Schnapps or Rumple Minze
- a cup of rich hot chocolate
- dash of cayenne
When I first read this recipe I was a little unsure of the tequila-peppermint combination. It didn’t sound like it intuitively went together, and, though I didn’t doubt Evan per se, I didn’t exactly rush out to buy Rumple Minze right away. But, I should have! I could have been enjoying this now for a couple weeks!
I used some Savory Spice Shop hot chocolate, which is a rich, smooth, and chocolately hot chocolate. I’ll need to stock up on cocoa because “Chocolate en Fuego” is officially my new favorite winter-time drink… after Maple Scotch, of course!
Cheers!
Let’s get Social