Hot Chocolate Tequila Recipe From Craig Schloetter

Hot Chocolate recipe adapted from Craig Schloetter of Aviary

Hot Chocolate
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Hot Chocolate adapted from Craig Schloetter of Aviary
Prep Time
Cook Time
Total time: 35 minutes
  • Foam
  • 4 cups whole milk
  • 3½ ounces granulated sugar
  • Pinch of salt
  • 1 cigar
  • Chocolate Base
  • 4 ounces platinum tequila
  • 1 ounce Fernet Branca
  • 2 cups whole milk
  • 3 tablespoons sugar
  • Pinch of salt
  • 3½ ounces bittersweet chocolate
  1. Make the foam: Combine milk, sugar and salt in a small container. the dish inside a larger metal container and move it to one side. Split the cigar lengthwise and place it inside the larger container, next to the milk. Using a blowtorch, ignite the cigar. Working quickly, blow out any flames so that the cigar is smoking, and cover the entire pan tightly with two layers of foil. Let sit, covered, for 30 minutes.
  2. Make the chocolate base: In a large measuring cup, combine the tequila and the Fernet-Branca and set aside. In a medium saucepan, combine the milk, sugar and salt and bring to a boil. Remove from the heat and add the chocolate, stirring until completely melted. Measure out 14 ounces of the chocolate mixture and divide between 2 large mugs. Add 2 ounces of the tequila mixture to each mug and stir to combine.
  3. Uncover the dish with the smoked milk and discard the cigar ash. Strain the milk into a medium saucepan and bring the mixture to 185°. Using an immersion blender, froth the milk until foamy. Top each drink with some of the foam and serve immediately.
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