La Sombra Caliente (The Warm Shadow)
by Geo Thompson
Ingredients
- 6 oz whole milk (or oat for a silkier vegan version)
- 2 oz heavy cream
- 1 1/2 oz non-alcoholic mezcal
- 1 1/2 Tbsp Mexican cocoa mix or a blend*
- 1 tsp brown sugar or piloncillo, to taste
- 1 small pinch cinnamon
- 1 tiny pinch cayenne or chili morita (optional but 🔥)
- 4 dashes ANGOSTURA® cocoa bitters
- Spiced whipped cream** (for garnish)
Preparation
- In a small pot over medium heat, combine milk, cream, cocoa* (1 Tbsp unsweetened cocoa powder), 1 Tbsp Mexican chocolate tablet (Taza or Abuelita), shaved or chopped, brown sugar/piloncillo, cinnamon, and optional chili.
- Whisk until smooth and steaming—don’t boil.
- Add the NA mezcal.
- Remove from heat and whisk in mezcal and 4 dashes of ANGOSTURA cocoa bitters.
- Pour the hot chocolate into a warmed mug.
- Top with a generous spiral of spiced whipped cream.
- Garnish with chocolate shavings or cinnamon.
**Spiced Whipped Cream
Ingredients
- 2 oz heavy cream
- 1 tsp powdered sugar
- 1 small pinch cinnamon
- 1 drop vanilla
Preparation
- Hand-whip the heavy cream, sugar, cinnamon, and vanilla until soft peaks form.
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