RECIPE

Warm-Hearted

Matthew Kelly/Supercall

Bartender Lana Gailani of New York’s Seamstress wanted to create a festive hot cocktail that went beyond spiking a mug of hot chocolate with a slug of whatever spirit was close at hand, so she looked to three exotic C’s for inspiration: chai, chile and coconut. The result was the Warm-Hearted, a spicy-sweet-creamy crossover between chai tea and hot cocoa. It gets an extra kick of heat from fiery Patrón XO Incendio (a tequila-based liqueur infused with Criollo chocolate and arbol chile), while chai tea gives it that wintery spice, and coconut milk makes it extra decadent. For a show-stopping garnish, Gailani serves the drink with a spoon dipped in dark chocolate and a nostalgia-inducing roasted marshmallow. It’s a chocolate-and-chile lover’s dream that will warm you inside and out.

FLAVOR PROFILE
Sweet, Spicy
STRENGTH

INGREDIENTS

  • 1 oz silver tequila
  • 2.25 tsp Patrón XO Incendio
  • 1.5 oz milk
  • 1.5 oz coconut milk
  • .25 oz galangal syrup
  • 1/8 tsp chai tea
  • marshmallow
  • chocolate spoon

INSTRUCTIONS

Step one

Combine all ingredients except for garnishes in a saucepan and whisk together. Heat gently until steaming.

Step two

Carefully pour the cocoa into a mug, and garnish with a large marshmallow.

Step three

Toast the marshmallow with a torch or over a fire, drop it into the mug, and serve the cozy cocktail with the chocolate-dipped spoon for swirling.

Contributed by Lana Gailani

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