February 14, 2013

Hot Smokin Chocolate

Courtesy of Barbara Sweetman

Serves: 1

1/2 Tablet Ibarra Mexican Chocolate

1 C Milk

1.5 oz Scorpion Mezcal Reposado or Anejo

1 Vanilla Bean, split

Whipped Cream topping

Heat chocolate, milk and vanilla bean in pot. Stir constantly, do not boil. After the chocolate has melted, add 1 oz. Scorpion Mezcal Reposado or Anejo.. Top with whip cream.

Serve in mug with cinnamon stick stirrer.

February 14, 2013