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Backcountry Bartender: Spicy Hot Chocolate

A double dose of chocolate and cayenne pepper will keep your taste buds hopping this winter.

by: Crystal Sagan

Tags:
• Backcountry Bartender
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• Recipes
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Hot chocolate just got hotter. With a touch of cayenne added to the mix, this new take on a centuries old beverage boasts a slight spice that will warm you all the way through.

The Mayans were among the first believed to enjoy a chocolate beverage over 2,000 years ago, a key ingredient being a hint of spice. In homage, we took a page out of their book to give the traditional fireside staple a kick. 

To whip up this tasty blend, start by finding a hot chocolate mix that already has powdered milk included in its ingredients (we like Whole Foods 365 Organic Hot Cocoa Mix). That way, you only need to add water and alcohol when you’re in the field. To spice things up, add a dash of cayenne powder to the dry mix.

Recipe:
3 tbsp Whole Foods 365 Organic Hot Cocoa Mix
6 oz water
¾ oz 1921 Crema de Tequila
¾ oz Van Gogh Dutch Chocolate Vodka
¼ oz agave nectar
Dash of cayenne powder
1 marshmallow

At home:
Add hot cocoa mix and a dash of cayenne powder to a zip top bag and seal. Add 1921 Crema de Tequila, Van Gogh Dutch Chocolate Vodka and agave nectar to a separate zip top bag and seal as well. Roll up baggies and store in a wide-mouth water bottle.

On the trail:
Add hot cocoa/cayenne mix and water, heat until warm. Add 1921 Crema de Tequila, Van Gogh Dutch Chocolate Vodka, and agave nectar to a glass with the hot cocoa. Stir, float a marshmallow on top, and for a little extra spice add another dash of cayenne on top of everything.



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