Hard Cocoa

Adapted by StarChefs.com
January 2011
Yield: 1 Cocktail


64% Extra Bitter Guayaquil dark chocolate
cayenne pepper
1 ounce Macchu Pisco
Fee Brothers Aztec chocolate bitters
orange peel


Melt the chocolate and add cayenne pepper to taste, enough to make the melted chocolate noticeably spicy. Add the melted chocolate and milk to a frother pitcher in a 1:5 ratio and steam. Pour the hot mixture into a glass cup up to an 1½ inches from the top. Add the pisco and a dash of Aztec chocolate bitters. Garnish with a pinch of nutmeg, cayenne, and orange peel.