Originally posted November 19, 2011

mexican hot chocolate with almendrado

mexican hot chocolate with almendrado by joanie

I recently ate at the Elote Cafe in Sedona. The food was fantastic, and the meal ended on a high note, with a round of Mexican hot chocolate spiked with Almendrado. That drink stayed with me, and I looked everywhere for Almendrado, an almond-flavored tequila. I finally found it at BevMo, not in the tequila section but near the Amaretto.

Ingredients

  • 3 cups whole milk
  • 1 cake (3 oz) Ibarra Mexican chocolate
  • 3 oz Almendrado
  • whipped cream to taste
2 large mugs

Directions

Heat the milk over medium-low heat. Then use a blender to combine the hot milk and chocolate. (It will melt as you blend.) Add the Almendrado. Divide into two mugs, and top with whipped cream.

15 minutes

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  • commented over 12 years ago

    I made a slightly healthier version using fat free half and half in place of whole milk, and skipped the whipped cream. It was still pretty tasty, but not as decadent.

Adapted from

Elote Cafe
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