Gringo Hot Chocolate

Thanksgiving always puts us back into recipe mode. It must be something about the combinations of cold weather, warm kitchens, and the aromas of fall spices. The first snowfall of the year is upon us, so kick back and enjoy a riff of semi-homemade goodness from our Lounge to yours. Warm yourself with a bit of Gringo hot chocolate.

Determined to heat up my night, I donned the pajama pants and rifled through the spice cabinet for ideas. Chili powder was right up front. Cocoa mix on the counter. Let's do this. Start by blending some dry ingredients that you likely have in a small bowl, like these - 

Gringo Mix

1 tsp. chili powder
1 tsp. ground cinnamon
1/2 tsp. white sugar
1/2 tsp ground cardamom
1/2 tsp. ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp pink Himalayan salt (sea salt)
Pinch of black pepper

Gringo Hot Chocolate
Holly's Original

2 cups of milk
1 T. of Gringo Mix
4 dashes Angostura bitters
6 T of cocoa mix (we used Nestle)
2 ounces of coffee liqueur (we used Kamora)

Pour to mugs worth of boiling water, set aside. Heat a saucepan over medium heat. Pour 2 cups of milk (2% will work) in the saucepan and simmer for about a minute or until hot. Stir constantly, do not let milk boil (awful things will happen - your children will laugh at you, your dog will hate you, and Santa will leave you coal). Add 1 heaping tablespoon (or 2 if you want) of Gringo Mix, 4 heavy dashes of Angostura and six tablespoons of cocoa mix and whisk over heat until steaming. Remove from heat.

Empty the mugs of their water. Pour 2 ounces of Kamora into each mug. Fill mug with hot chocolate. Garnish with hand-whipped cream and a sprinkle of Gringo Mix, if desired.