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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Comments
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.