Arsenic Lace

Breakfast Cocktails

Boozy Mexican Mocha

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Boozy Mexican MochaHas anyone ever made Mexican hot chocolate in the Winter? This Boozy Mexican Mocha recipe is similar to hot chocolate but with the addition of coffee — which automatically makes it my favorite. I pretty much look for any excuse to sneak another cup of joe into my day. Totally 100% have a coffee addiction and that’s why we’re celebrating National Coffee Day on the blog today!

Mexican Mocha is a rich chocolatey drink with a kick of warm baking spices and a little bit of heat from cayenne pepper. I prefer to use espresso in this recipe but strong coffee will work as well. Once you whip up the mocha mix, building the drink is super easy. It’s officially Fall now, and this Boozy Mexican Mocha is the perfect cocktail to make for the cooler nights we’re having.

Boozy Mexican Mocha

Boozy Mexican Mocha, serves 1

6 oz. strong coffee (or two shots of espresso)

2 oz. Kerrygold Irish Cream

2 tbsp. Mexican mocha mix*

splash of milk or cream (optional)

grated cinnamon, for garnish

 

*Mexican Mocha Mix

2 tbsp. powdered sugar

1 tbsp. unsweetened cocoa powder

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cayenne pepper

Boozy Mexican Mocha

First, make you Mexican Mocha Mix by combining all the dry ingredients together in a bowl. Stir until mixed. This will make about enough for 2 cocktails. I love making a larger batch of this and then just storing it in a jar. That way I have the mix ready for whenever I’m in the mood. You know, for those cold or rainy days.

Dare I even mention snow yet?

I don’t want to think about it.

Boozy Mexican Mocha

To make a cup of Boozy Mexican Mocha. Brew coffee or espresso and add 6 oz. to a mug. Add 2 tbsp. of Mexican Mocha Mix and stir until completely dissolved. Then mix in 2 oz. of Kerrygold Irish Cream. Stir and garnish with a sprinkle of cinnamon on top. If you’re looking for something less boozy or you want to add a little more creaminess, add a splash of heavy cream, half & half, or the milk of your choice.

Boozy Mexican Mocha

Boozy Mexican Mocha

Boozy Mexican Mocha

Kerrygold Irish Cream couldn’t be any more perfect for this Boozy Mexican Mocha recipe. I basically used it as a substitute for milk in this recipe and it adds just the right amount of booze without being overpowering. Not to mention the extra lovely chocolate flavors it adds. A great idea for the holiday season is gifting jars of homemade Mexican Mocha Mix with a cute instructional tag and a bottle of Kerrygold Irish Cream. Sipping on this Boozy Mexican Mocha makes my heart so happy and I know you will love it too! Happy National Coffee Day everyone! xo

 

 

 

Sunny Side Up Fizz

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Hey Everyone! I’m currently up in the sky en route home from my Disney vacation with mom. I loved Disney so much I’m already planning my next trip back. I meant to write this post while I was away but the long days got to me, and honestly I was snoozing around 9pm every night. It’s safe to say my schedule will be pretty messed up for the next week. Excuse me if I fall asleep while making your drinks.

Recently I partnered with Time Out New York and Herradura Tequila for their “Meet the Bartender” series. I was asked to create a drink based on a place in the NYC area that felt like home to me. I picked an old soda fountain/luncheonette my Grandpa and I use to stop at from time to time. I was inspired by the location but also by the types of food and drink you enjoy at luncheonettes, like breakfast, coffee, milkshakes and egg creams.

I decided that the drink was going to be a fizz, but I wanted to use a whole egg to add more of a creamy texture to the drink. I wanted to incorporate coffee not only because it’s something associated with breakfast and something I enjoy there often but because my Grandfather worked at Maxwell House Coffee, which was located a very short distance from the luncheonette in Hoboken, NJ. I picked the Reposado expression of Herradura because of its notes of vanilla and warm brown spice elements. I knew it would go along with the flavor profile of the drink and add a lot of depth. Cinnamon ties the drink all together, an ingredient that goes so well with coffee, cream, and the flavors of the Reposado. Lastly the drink gets topped off with soda for the fizz element with a dash of cayenne pepper to add some spice.

Sunny Side Up Fizz

1 1/2 oz. Herradura Reposado Tequila

3/4 oz. Coffee Liqueur

1/2 oz. Cinnamon Syrup

1 whole egg

Soda

Cayenne Pepper

Crack egg into the larger side of your tin. In smaller side build tequila, coffee liqueur, and cinnamon. Pour smaller tin into larger tin, close shaker, and dry shake for about 15 seconds. Open tin, add ice, and shake on ice. Strain into serving vessel, top with soda, and dust with cayenne on top.

On Thursday November 3rd from 5-8pm I will be hosting a Happy Hour Event at The Archer in Jersey City, NJ where I will be making the Sunny Side Up Fizz. You can purchase tickets here: https://www.eventbrite.com/e/tequila-herraduras-meet-the-bartender-happy-hour-series-tickets-28695512049 . After the Happy Hour you can vote for my cocktail online and at the finale event that will be held in NYC on Sunday November 20th from 4-7pm. Tickets available for the finale event here: https://www.eventbrite.com/e/meet-the-bartender-finale-event-tickets-28709282236 . Hope to see some of you there and check out the video for the series below!

Don’t forget to vote for me!