The Cozy Red Wine Trick I'm Doing All Winter
For as long as I can remember, the start of every holiday season was always marked by one delicious drink: Mexican hot chocolate. Both sides of my Mexican family had perfected their own versions (my mom liked using a non-dairy milk alternative, like soy milk, while my dad’s aunts liked topping it with a pinch of cayenne), and I’ve inevitably come up with my own twists over the years.
During the fall and winter seasons, I love getting creative with sweets, so I was intrigued when I stumbled on a recipe that called for adding an unexpected ingredient to my favorite holiday drink: red wine. I immediately decided to create a variation of it by adding in the flavors of my culture — and this will now be my go-to hot beverage during the holidays.
Why Red Wine is the Perfect Addition to Hot Chocolate
When I first skimmed the recipe, I wondered if I could swap the finely chopped dark chocolate with my childhood favorite Mexican hot chocolate, Ibarra. I cut off a triangle from the round tablet (which was about 15 grams more than the recipe’s recommendation) and crushed it as finely as I could. I added 1/4 cup of my favorite red wine, a Cabernet-Syrah blend from Trader Joe’s. Although I was worried about how wine and milk would mix, and if the traditionally coarse Mexican chocolate tablets would melt as easily in the wine compared to regular pieces of chocolate, everything combined smoothly after several minutes on a low simmer.
At first sip, I noticed the top notes of deep cacao. The bottom notes were slightly fruity and acidic from the wine — similar to the taste of a coffee with red fruit notes. The entire combination and flavor profile was decadent and indulgent (like any good cup of hot chocolate!). It had a tangy, bold, and boozy flavor from the addition of the wine without being cloyingly sweet. Lastly, I topped it with just a dash of cinnamon, my all-time favorite “extra ingredient” for Mexican hot chocolate, for just a touch of spice and warmth.
Tips for Adding Red Wine to Hot Chocolate
Double the measurements. Although this recipe said it was for two small servings, it yielded about a single small to medium serving for me. If you’re looking to share, double the measurements — including the chocolate tablet. Also, keep in mind that an entire tablet is enough for four servings.
Use a whisk. Before serving, it’s best to use a whisk or milk frother in the wine-chocolate mixture to create a light and foamy top layer.
Try it without sugar. Mexican hot chocolate tends to have a more earthy, slightly bitter, and rich taste, so adding sugar may compromise that experience. A sprinkle of cinnamon or pumpkin spice can amp up the flavor, but if you’re looking for more sweetness, I recommend omitting the whipped cream and adding a teaspoon or two of piloncillo, an unrefined cane sugar found in my other favorite Mexican hot drink, cafe de olla.
This post originally appeared on The Kitchn. See it there: I Never Drink Hot Chocolate Without Adding a Splash of This (It Makes the Flavor 100x Better!)
Further Reading
I Tried the 90/90 Rule and My Closet Is Now Fully Decluttered
See How a Stager Used Paint to Transform a 1950s Living Room
