Salted Caramel y Tequila….

I live in the Colorado Rockies and spend more time, in the heart of cold hard winter, dreaming about living on a warm beach in Mexico.

When winter rolls in, the air thins even more and the temperatures drop to a “barely tolerable” temperature just above 0. This is when Starbuck’s features their infamous Salted Caramel Mocha, and I have to be honest, I am an apostle to the Salted Caramel Mocha. The combination of the sweet and salty, caramel and chocolate, blended with my coffee is the closest thing to nirvana on those cold carpool mornings….Now if I could just figure out the tequila part…..

Behold, I have discovered how to blend my favorite spirit into this magical recipe of sweet and salty! The Salted Caramel Tequila! I know this has to be good, because the recipe calls for a rich Anejo which will have the chocolate and toffee notes necessary to make this pure Xanadu.

 Salted Caramel Hot Chocolate with Tequila

Get Crunk! | Salted Caramel Hot Chocolate with Tequila

Salted Caramel has to be one of the yummiest contrast flavor combinations around. This Salted Caramel Hot Chocolate with Tequila is the best way to warm up with someone special or after a snowball fight. This yummy twist to a popular winter beverage is definitely one for the books. While everyone is used to Tequila with some salt on their hand and a lime, this makes for an interesting way to enjoy it. The warm Chocolate and Caramel reduce the sting of the Tequila to a slight burn. The pros know what that means. And if Tequila isn’t your thing, you can take it without. Check out the recipe compliments of Creative Culinary and let us know how you like it.

Salted Caramel Hot Chocolate with Tequila

Prep Time: 5 minutes              Cook Time: 15 minutes             Yield: 2 cocktails

A decadent blend of rich hot chocolate and caramel served with tequila, whipped cream and a touch of salt.

Ingredients

  • 2 cups milk (at least 2%)
  • 1 cinnamon stick
  • Half of a vanilla bean, split or 1 tsp of vanilla or vanilla bean paste
  • 5 oz dark chocolate, chopped
  • 1 Tbsp cocoa
  • 2 Tbsp cane, demera or brown sugar
  • 3 oz caramel sauce
  • 3 oz reposado or anejo tequila
  • Whipped cream
  • Caramel for garnish
  • Maldon sea salt

Preparation

  1. Pour milk into medium saucepan and heat until steaming.
  2. Remove from heat and add the cinnamon stick, vanilla, chocolate, cocoa and sugar. Turn off heat and let steep for fifteen minutes; allowing time for chocolate to melt.
  3. Remove cinnamon stick, whisk mixture and return to low heat; continue whisking until hot and frothy.
  4. Add caramel sauce and whisk until incorporated and warmed.
  5. Pour the caramel hot chocolate into 2 large mugs.
  6. To each mug, add 1.5 oz of tequila.
  7. Top with whipped cream, shaved chocolate, drizzle with caramel and sprinkle with salt.

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