Chocolate Spice

Cocktails

Dec 23

Warm and smooth with a spicy sweet finish, just like that time you realized your crush had also been crushing on you and you finally kissed! Fall in love with this perfectly balanced spicy chocolate whiskey, but be careful: this delicious concoction is boozy and brings the heat! The kind of heat that might make Aunt Bethany ask if your house is on fire.

I promised I would loosely tie this to a holiday film! I know, it’s REALLY loose, but Christmas Vacation is so good!

Recipe

Cocktail Ingredients (makes 2 cocktails)

3 oz Heritage Distilling’s Cocoa Bomb Chocolate Whiskey
1 oz Ancho Reyes Verde Chile Liqueur
1 oz Creme de Cacao
1 egg (egg white only, discard yoke)
Garnish: crushed Aleppo pepper

Cocktail Instructions

First, dry shake (everything but the ice) to emulsify the proteins in the egg white (video below)
Add ice and shake again
Pour into a couple of small, cute glass (I get all my glasses at thrift stores)
Sprinkle crushed Aleppo pepper on top
Enjoy!

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Cocktail Inspiration

Serving hot cocoa to my kids one cold and dreary afternoon, I wondered if I could make a spicy cold chocolate cocktail. My first attempts involved mezcal and Ancho Reyes Verde as I was hoping for a smoky, spicy combination but I couldn’t get it right. I experimented with chocolate bitters and creme de cacao but it still wasn’t right so I scrapped the tequila and reached for whiskey, not just any whiskey: Heritage Distilling’s Cocoa Bomb. The chocolate whiskey, with a little creme de cacao, paired perfectly with the Ancho Reyes Verde. I wanted it to be a little creamier so I added egg white to the mix, and to elevate the spice I sprinkled Aleppo pepper on top. Perfection!