For a hot chocolate that takes warming to a whole ‘nother level, whip up our Firewater Cocoa. We start this cocktail by making the base by heating up whole milk or any sort of nut milk) with cinnamon and vanilla on your stove top, making sure to stir constantly until bubbles begin to form on the outside of the pan. At this point, turn off the heat and add in chopped dark chocolate, sugar, bitters and Siete Misterios Mezcal, stirring until smooth. For those wanting a little touch of heat in their cocoa, we’d recommend adding 2 dashes of Scrappy’s Firewater bitters, but 3 dashes for those daring to go the extra level with heat. Enjoy with a marshmallow or orange zest
Firewater Cocoa
- 45 ml Siete Misterios Doba-Yej Mezcal
- 1 cup whole milk
- 1 cinnamon stick
- 2 oz dark chocolate finely chopped
- 1 tbs brown sugar
- 1 tsp vanilla
- 2 dashes Scrappy’s Firewater Bitters
- 2 dashes Scrappy’s Orange Bitters
