Hot chocolate has long had a monopoly on steamy cold-weather sips. But hot cocoa has a newfound competitor in Autumn Martin’s sipping caramel. Martin, the founder of Hot Cakes Molten Chocolate Cakery in Seattle, Washington, spikes the rich beverage with mezcal (a distinctive smoky liquor distilled from fermented juice of the agave plant), tipping the drink into adult-only territory. The smoky addition cuts through the thick, salty-sweet caramel, promptly welcoming the sipping caramel into our winter beverage repertoire.
Salted Sipping Caramel with MezcalRecipe adapted from Autumn Martin, Hot Cakes Molten Chocolate Cakery, Seattle, WA
Yield: 4 servings
Cook Time: 15 minutes