MEXICAN CHOCOLATE - COLD COCOA?

MEXICAN CHOCOLATE

1 ½ measures gold tequila

1 measure Kahlua

4 measures prepared cocoa made with whole milk

I am a huge lover of hot cocoa and Bailey’s Irish Cream. It’s probably the only alcohol I’ve ever had in hot cocoa before. How boring!

Well, the MEXICAN CHOCOLATE is definitely not a hot cocoa and Bailey’s, or boring. First of all, the cocoa is cold and second of all, it’s full of tequila gold. I know the cocktail looks all innocent up there in the picture, but the MEXICAN CHOCOLATE packs a tequila wallop that will make you scream “AHYHYHAYAHAYH!”

To make this very different cocktail, first make some cocoa with whole milk, and don’t worry about keeping it hot. Then put four measures into a shaker, and add one and half measures of gold tequila: it has to be the gold stuff. Wait, the fiesta doesn’t stop there. Lastly, add one measure of Kahlua, a coffee flavored liquor made in, where else, but Mexico. Fill the shaker with ice. Then, if you’re like me, you frantically search for the shaker lid for 15 minutes, eventually give up, and use a lid off another shaker, making a mess in the process. But if you are not lid handicapped, simply shake the mixture, strain it into a tall cocktail glass, and top it off with a straw.

The MEXICAN CHOCOLATE would make a good nightcap. I feel half-asleep right now. My husband requested cookies with his. Overall, the tequila was too overpowering for me. I’d like it to be more chocolaty, and might make it again cutting the tequila in half. But for those of you that gotta have your agave, the MEXICAN CHOCOLATE might make you turn your back on Bailey’s and never look back. Me, I’m soo getting hot cocoa and Bailey’s at the ski hill this coming weekend, where the cocktailing will continue.

Drink Up^

Cocktail Connie