Mezcal Hot Chocolate Recipe

Warm the milk

Pour 2 cups oat milk into a small heavy saucepan and heat over medium-low until it steams and small bubbles form around the edge (do not boil), about 4–5 minutes.

Add cocoa and sugar

Whisk in 1 tablespoon unsweetened cocoa powder and 1 tablespoon brown sugar until dissolved and smooth, about 30 seconds.

Melt the chocolate

Lower heat to low, add 3 ounces finely chopped dark chocolate, 1 teaspoon vanilla extract and a pinch of sea salt. Whisk constantly until the chocolate is fully melted and the mixture is glossy and homogenous, 2–3 minutes. Keep warm on the lowest heat.

Combine coffee and mezcal

Stir together 2 oz hot espresso (or concentrated brewed coffee) and 1.5 oz Verde Amaras mezcal espadin in a heatproof measuring cup or small pitcher.

Temper the alcohol: pour about 2 tablespoons of the hot chocolate into the mezcal/coffee mixture, whisk to combine, then slowly whisk that mixture back into the saucepan of hot chocolate. This evens temperature and integrates flavors without cooling the drink too quickly.

Pour and toast marshmallows

Divide the mezcal hot chocolate between two pre-warmed mugs (about 10–11 oz each). Thread 1 large vegan marshmallow on a metal skewer or long fork per mug and toast over a kitchen torch until golden and slightly charred. If you don't have a torch, broil briefly on a tray set 6–8" from the element — watch carefully so marshmallows don't catch fire.

Place the toasted marshmallow on top of each mug so it rests across the rim, or float it on the surface. Dust lightly with 1 teaspoon cocoa powder and sprinkle a little grated dark chocolate if using.

Serve immediately, with a small spoon for scooping the toasted marshmallow into the drink.