Mexican Chocolate Affogato for Two
2 tablespoons cocoa powder (unsweetened)
2 ounces semisweet chocolate (I used a 72% bar)
¼ teaspoon chipotle chile flakes
¼ teaspoon cayenne
¼ teaspoon ground cinnamon
1 cup whole milk
1 tablespoon agave nectar
2 pinches coarse sea salt
1 shot espresso, chilled (I used cold brew coffee)
Dark rum, to taste
Crushed ice
AZ Bitters Lab Más Mole bitters, a couple splashes
2 medium scoops cinnamon, chocolate or vanilla ice cream
2 Luxardo Cherries, optional
Chocolate shavings, optional
1. In a small sauce pan combine the cocoa powder, chocolate, spices, milk, agave nectar and sea salt. Place over medium heat and bring just to a simmer, stirring to melt the chocolate. Remove from the heat and allow to steep for about 10 minutes before straining and discarding the chile flakes and any bits of unmelted chocolate. Taste for sweetness, adjust as needed keeping in mind that the ice cream will add an element of sweetness. Add the espresso, stirring to combine. Chill overnight.
2. In two chilled martini glasses place a scoop of ice cream, Place some crushed ice in a martini shaker, add some espresso mixture and the rum. Shake. Strain over the ice cream. Finish with several splashes of the bitters. Garnish with chocolate shavings and a cherry. Serve immediately.
3. Leftover espresso-“hot” chocolate mixture will keep refrigerated for 3 days.
Tiki Alexander
(based on a recipe by Jeff Levy, Turntable Kitchen)
• ¾ oz Aged rum (Brugal’s Extra Viejo)
• ¾ oz crème de cacao (Giffard)
• ½ oz fresh lime juice
• ½ oz unsweetened pineapple juice
• ½ oz heavy cream
• 1 dash AZBL Mi Casa bitters
Combine all ingredients in a shaker with ice. Shake hard to combine and strain into a mug filled with crushed ice. Garnish with a spritz of Mi Casa bitters and grated nutmeg.
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