Champurrado Old Fashioned

Adapted by
May 2022


Mole-spiced Whiskey:
(Yield: 3 liters)
500 grams Cocoa Puffs
150 milliliters cold brew concentrate
½ teaspoon ground cayenne pepper
2 teaspoons paprika
32 grams organic cacao nibs
70 grams cracked cinnamon sticks
3 liters straight corn whiskey
Burnt Salted Honey:
(Yield: 2 quarts)
1 quart wildflower honey
10 grams sea salt
To Assemble and Serve:
(Yield: 1 cocktail)
½ ounce mezcal
¼ ounce Amaro CioCiaro
Orange oil


For the Mole-spiced Whiskey

Heat oven to 350°F. Spread a thin layer of cereal onto baking trays and lightly toast. In a large container, whisk together cold brew concentrate, cayenne, and paprika to create a thin paste. Stir in cacao nibs, cinnamon, and toasted cereal. Add whiskey. Close the container and gently shake to incorporate. Let rest at room temperature 48 hours. Strain through a black-napkin-lined chinois, firmly squeezing the cereal to release trapped liquid. Reserve.

For the Burnt Salted Honey

In a pan over low heat, combine honey, salt, and 1 quart water. Simmer, stirring frequently, until it darkens in color. Remove from heat and let cool. 

To Assemble and Serve

In a mixing glass, add mezcal, amaro, 1 ¾ ounces Mole-spiced Whiskey, and ¼ ounce Burnt Salted Honey. Fill the glass with ice. Stir. Strain over a large ice cube in a chilled double Old Fashioned glass. Spray with orange oil.