Squadron Of Death By Chocolate
Words & recipes by Karli Koinzan / Photos by Aaron Snow
Ingredients
¼ c cocoa powder
1 tablespoon sugar
Pinch of salt
2 cups milk, dealer’s choice
1 teaspoon ancho chile powder
1 teaspoon ground cinnamon
6 ounces bittersweet chocolate chips (mix in some butterscotch chips if you’re feeling frisky)
6 ounces Peloton de la Muerte mezcal
I fell in love with a mezcal called Peloton de la Muerte recently. This spirit blows my mind because the smoke is well-integrated, and the mezcal is extremely versatile. Delicious on its own but affordable to use in cocktails! I like using cashew milk in this recipe but any dairy/dairy free alternative will do. Cut the milk with water if you don’t like drinking boozy brownie batter.
METHOD
Whisk all ingredients except mezcal in a saucepan over medium heat. Once heated through, add mezcal, but don’t boil or else you might not get all the warm fuzzies you want from the booze. Use a hand blender, milk frother, or whisk to aerate if you like a lighter texture. Toast marshmallows for garnish, if desired. Obviously, don’t play with fire after a few of these!