Oaxacan Hot Chocolate

Rich, creamy, and very comforting, a drink to warm the cockles and soothe the soul.


250ml Boiling Water

1 tbsp Cocoa

2 tbsp Dark Chocolate

2 tsp Brown Sugar

1 pinch Salt

25ml Pensador Espadin

Whipped Cream, Cinnamon, & Orange Zest (optional)


Heat a mug of water in a small pan to 90 degrees. Stir in the cocoa and grated chocolate, sugar, and salt, until completely dissolved. Pour mezcal into a mug and add hot chocolate. Top with whipped cream and sprinkle with Cinnamon and Orange Zest.