Cocktail Advent 10: Oaxaca Chacas


You may not be able to pronounce it (my best guess is WOX-a-ca CHA-ka) but I’m betting this Mexican twist on the usual spiked hot chocolate will have tequila lovers rejoicing!

Image via Milagro Tequila

Image via Milagro Tequila

Oaxaca Chakas

2 parts of Milagro® AÑEJO
¾ parts agave nectar
1 part heavy whipping cream
2 parts milk
1 part oaxacan chocolate powder
freshly whipped cream

On medium heat, combine all ingredients except for the whipped cream, stirring casually until the mixture comes to a boil. Pour heated mixture into a coffee cup and top with whipped cream. Garnish with a stick of cinnamon.

See, now, there’s a “parts” recipe written correctly! By using relative measures of each item you can easily make this for one or many by deciding what your basic “part” measurement would be. I’d start off with part=1 ounce to end up with a an approximate 6-ounce serving for one.

This past weekend was warm and humid–not very holiday appropriate to my mind, but now that the cooler temperatures have returned I’m thinking this cocoa needs to be tried, pronto! And if you can’t put your hands on the oaxacan chocolate powder, mix up your own by combining cocoa powder, ground cinnamon, and powdered vanilla.

***This recipe was submitted by a representative of Milagro tequila. I was not compensated for posting this recipe, though I can say I’ve purchased Milagro tequila in the past and it is a brand I’d recommend. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

A Nightcap for All Ages

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Cup of cocoaSo! Originally I thought we’d finish up the preparation of drinks with smoothies and other non-alcoholic bevvies. Things change, however, and with the temperature dropping and folks spending early nights at home, together, a really good hot cocoa recipe can’t be beat. Here’s the one that Todd and I have been enjoying and I’ll bet you have have everything you need right in your cupboard and fridge!

Spiced Hot Cocoa*

1/3 cup Sugar
1/4 cup Cocoa Powder
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
3 cups Milk, divided

Whisk together the sugar, cocoa powder, cinnamon and nutmeg in a small saucepan. Whisk in 1/2 cup of the milk until smooth and heat until steaming. Stir in the remaining milk and heat through (do not boil).  Place some mini-marshmallows into the bottom of a couple of handled mugs or cups and pour the hot cocoa over them.

This recipe makes 4 tidy 6-ounce servings. Or, if you’re like us, 2 normal 12-oz servings. I’m one of those girls that always uses more of the cocoa mix than the package calls for, so I took the original dry ingredients but used only 3 cups of milk instead of 4 and really liked the richness of this ratio instead of following their directions. Who wants wimpy hot chocolate, right?

*adapted from Better Homes and Gardens New Cook Book