Smoky and Spiked Hot Cocoa

An ACTVIST take on a traditional Mexican Hot Chocolate. This recipe is simple to whip up on a cold Fall evening, it's smooth and decadent, with a hint of spice. Mezcal optional, but it adds a little extra warmth and smoke.

How to make

Makes 2 servings

Ingredients:

1 can full fat coconut milk
1 quart unsweetened almond milk
¼ cup dutch process cocoa
⅓ cup ACTIVIST Mānuka Honey
2 oz 70% baking chocolate (preferably Valrhona or Guittard)
2 pinches smoked chili flakes (regular chili flakes are fine but you will lose the smoky flavor)
1 cinnamon stick
2 star anise
Mezcal (optional)

Method:

In a medium saucepan warm at medium low the coconut milk and almond milk until fully blended.

Add the cocoa and the honey and with a whisk fully incorporate.

Before the boiling point add the chocolate and spices. Whisk until the chocolate fully melts.

Let it simmer at low for 10 minutes or until the drink takes on the spices flavors.

In a drinking cup pour 1oz Mezcal (optional) and fill up with the hot cocoa. Use a sieve and discard the spices.

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