Ever since my Mezcal Hot Chocolate, my mind has been preoccupied with the holy trinity of flavor – sweet, hot and smoky. My every thought consumed with ideas of how to take my new obsession to another level. I experimented with chocolate chili cupcakes. A great idea, poorly executed by me.
Finally I decided to create a syrup. I started with a brown sugar syrup. Combined it with cocoa powder and chili flavored chocolate. Then added some mezcal. And then more mezcal. And even more mezcal. By the time I was done it was like a deliciously boozy yoohoo.
After a few days of shaking the bottle due to separation, it dawned on me. Had I just taken the long route to an idea so simple it should have been the obvious one.
Instead of shaking my concoction to prevent separation I welcomed it. I strained of the mezcal top layer and squealed with joy. I had managed to successfully infuse one of my favorite spirits with my favorite chocolate. And I had no clue I was doing it.
1.5 cups Filtered Water
1.5 cups Brown Sugar
1 cup cocoa powder
4 ounces Lindt Chili flavored Chocolate (chopped)
1 dash salt
1 teaspoon vanilla extract
In a medium pot, bring water to boil. Reduce heat to medium. Slowly stir in brown sugar. Stir until sugar is dissolved. Add salt and vanilla. Stir in cocoa power. Keep stirring until it is well dissolved. Reduce heat to medium low. Stir in chocolate a little at a time, allowing for the chocolate to fully melt. Once the chocolate has completely melted remove from heat. After cooling, add to equal parts mezcal. (Any extra can be bottled and used as ice cream topping or added to milk.)
Allow your CCM to sit in the fridge for 3-5 days, shake daily. Then strain 2 to 3 times using cheese cloth and a mesh strainer.
It’s a bit of a process. But totally worth it in the end.
So what now? Let's make a cocktail!
It’s Chocolate. I’m In Love
1 ounce Choco-Chili Mezcal
1.5 ounces 1800 Tequila
.75 ounces Sweet Vermouth
Dash (or two) Orange Bitters
Stir. Strain. Enjoy!
Have fun and imbibe happily!