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Spiked Hot Cocoas
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
1 mug of cocoa
Prep Time
5 minutes
Enjoyed barefoot on the beach or cozy by a fire - our spirited cocoas are the perfect way to treat yourself this holiday season. Island Rum is a delectable blend of spiced rum and indulgent Tropical Cocoa. Peanut Butter Cup is a decadent blend of peanut butter whiskey and Cozy Cocoa. Mezcal Spiced is an exciting layering of spicy and sweet, with deep smoky notes of mezcal blended with our peppery, Spiced Cocoa. Each recipe makes one cocktail.
Ingredients
ISLAND RUM
- 4 oz milk of choice, heated
- 4 oz hot water
-
2 Tbsp Tropical Cocoa Mix
- 1½ oz spiced rum
-
1/8 tsp Himalayan Fine Mineral Salt
-
garnish whipped cream, Pineapple Sugar
PEANUT BUTTER CUP
- 4 oz milk of choice, heated
- 4 oz hot water
-
2 Tbsp Cozy Cocoa Mix
- 1½ oz peanut butter whiskey
-
1/8 tsp Himalayan Fine Mineral Salt
- garnish marshmallows
MEZCAL SPICED
-
3 Tbsp Chai Sugar
- 1 ea orange, cut into wedges
- 4 oz milk of choice, heated
- 4 oz hot water
-
2 Tbsp Spiced Cocoa Mix
- 1 oz mezcal
Directions
ISLAND RUM
Combine milk and water in a mug. Stir in cocoa mix. Add rum and salt; stir. Top with whipped cream and sprinkle with pineapple sugar.
PEANUT BUTTER CUP
Combine milk and water in a mug. Stir in cocoa mix. Add peanut butter whiskey and salt; stir. Top with marshmallows.
MEZCAL SPICED
Rim Mug. Add sugar to a small plate. Drag an orange wedge around the rim of a mug. Dip mug rim into the sugar to coat. Combine milk and water in rimmed mug. Stir in cocoa mix. Add mezcal; stir.