In honor of Groundhog Day and six more weeks of winter, Attitude on Food crafted this deliciously warm and frothy Mexican Hot Chocolate beverage to keep you cozy by the fireplace. With a signature drink this delightful, you may want to thank Punxsutawney Phil for seeing his shadow. Yay winter cocktails!
- Wafer of Ibarra Mexican Chocolate
- Grand Marnier
- Whipped Cream
- Chamoy Powder Mix
Mix 3.1 oz of Wafer of Ibarra Mexican Chocolate with 2 ½ cup of milk
Add in 3 oz of rum and 3 oz of Grand Marnier
Stir ingredients together until mix appears frothy
Pour into a coffee cup and top with teaspoon of whipped cream
Garnish with Chamoy Powder Mix
Looking for a signature drink for your upcoming special event? Check out this amazingly refreshing Midnight Mule courtesy of Attitude on Food.
- First you’ll need to make the blackberry coulis
½ pound fresh or frozen blackberries
½ pound super fine sugar
Juice of a fresh lime
Combine all the ingredients in a saucepan; cook until all the sugar is dissolved. Strain through a fine mesh strainer to remove the blackberry seeds. Pour blackberry coulis into a jar or container for pouring.
- Here’s how to make the Midnight Mule
In a copper mug or glass, pour vodka over ice. Add the blackberry coulis then top it off with ginger beer and stir. Garnish with mint and/or a lime slice. If you choose, you can also dress the rim of the glass with sugar and crystalized hibiscus flowers (as pictured).
Your guests will definitely love this invigorating and classy cocktail. Stay tuned for more signature drink recipes courtesy of Attitude on Food.