I Left My Heart in Jalisco
I Left My Heart in Jalisco is a decadent Mexican hot chocolate recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 12 ozwhole milk
- 2 tbspunsweetened cocoa powder
- 2 ozunsweetened chocolate chopped
- 1 ozdemerara sugar
- 1 star anise pod
- 1 vanilla bean split in half
- 1 pinchcayenne pepper
- 1 pinchsalt
- 2.5 ozhussong's reposado tequila
- .5 ozancho reyes ancho chile liqueur
- 1 orange twist and cocoa powder
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
I recently had the pleasure of visiting the beautiful city of Guadalajara, Mexico. While there, I was fortunate enough to try a traditional Mexican hot chocolate called I Left My Heart in Jalisco. This decadent drink was made with rich, dark chocolate and spices, and it was absolutely delicious.
I was so impressed by this hot chocolate that I decided to recreate it at home. The recipe is surprisingly simple, and the results are just as delicious as the original.
Step-by-step
- Add the milk, cocoa powder and chocolate to a saucepan over medium heat and cook, stirring, until the chocolate melts.
- Add the sugar, star anise, vanilla bean, Cayenne pepper and salt, reduce the heat to low and cook for about 10 minutes.
- Strain the mixture into two mugs, and add 1.25 ounces of tequila and .25 ounces of Ancho Reyes to each.
- Stir, and garnish with orange twists and a sprinkle of cocoa powder.
