Our variation on spiced Mexican hot chocolate gets a boost from chili chocolate and caramel Lindor truffles.
- Chili chocolate:
- 1 pkg (150 g) Lindor Dark Caramel Sea Salt Truffles
- 1 bar (100 g) Lindt Excellence Intense Chili Dark Chocolate
- ⅔ cup (150 mL) 2 % milk
- Cocktail :
- 3 tbsp (45 mL) white rum
- 1 tbsp (15 mL) green chartreuse
- ½ cup (125 mL) 2% milk
- 3 tbsp (45 mL) espresso
In double boiler over medium-low heat, combine Lindor Truffles, chocolate and milk, stirring until chocolate has melted and mixture is smooth. Remove from heat and set aside.
In mug, combine rum and chartreuse.
In saucepan or metal steamer jug, combine 1/4 cup (60 mL) chocolate mixture with milk and espresso. Heat over medium-high heat, whisking occasionally (or steam with steamer wand on espresso machine) until hot and frothy. Pour into mug. Serve immediately.