Not too much cause to yell Olé! on Thanksgiving, but here’s a Mexican-styled drink recipe you can use to take the edge off this Thursday evening. It’s got a strong mix of spicy and sweet, perfect for after dinner, thanks to the addition of a chocolate molé.
A “molé” is a Mexican sauce or “concoction”, usually containing chile peppers and spices. (The one you probably know best is guacamole. Or “avocado concoction”. Making sense now?) Some molés call for the addition of chocolate. This recipe, created by Tad Carducci of Tippling Bros is made muy especial with grand cru chocolate. It takes some effort to make, but the result is worth it.
1 1/2 oz Partida Reposado tequila
1 oz Chocolate molé mixture (Recipe below)
1/2 oz agave nectar
1 dash Regan’s Orange bitters (optional)
In a mixing glass full of ice, add all ingredients. Shake, as if being chased by seven demons, for ten seconds. Strain into a chilled cocktail glass. Garnish at will.
Recipe will yield approx. sixteen servings
2 oz high quality semisweet chocolate
5 tablespoons peanut butter
2 cups water
1/2 cup whole milk
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp whole black peppercorns
1 tsp dried ground guajillo chile, or similar
Bring two cups of water to a boil in a medium saucepan. Reduce heat to medium and add peanut butter and milk. Whisk until smooth. Add spices and let simmer until mixture thickens to the consistency of a light batter. While hot, pass through a fine strainer, using the back of a ladle to push mixture through. Immediately add chocolate and stir to melt. Let “molé” cool to room temperature before using.