A boozy play on Mexican Hot Chocolate, the earthy, roasted flavor of this artisanal spirit brings out the complexity and spices of the cocoa; the cinnamon and spice provide a nice foil to its fruitiness.
  • 6 ounces Whole Milk
  • 1 Cinnamon Stick
  • 1 Chile de Arbol
  • 1 tablespoon Divine Cocoa powder
  • 1 tablespoon Demerarra sugar
  • 1 tablespoons Heavy Cream
  • ¾ ounce Del Maguey Vida Mezcal


  1. Put milk, cinnamon and chile stick in a pot over a low flame and warm until the milk is hot, fragrant and spicy. 
  2. While it is heating, make a paste with cocoa, sugar and cream in the bottom of a mug, and then mix in mezcal.
  3. Top with hot milk.
  4. Serve with softly whipped cream and shaved Divine 70% Bittersweet chocolate.
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