Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Dec 12, 2013

Mexican Fernet Hot Chocolate

In my effort to get over a cold earlier this week, I was experimenting with various hot cocktails - a lush's true medicine.  I was craving hot chocolate after dinner and I simply love it spiced Mexican style with some cinnamon, cayenne and vanilla...and tequila.  I usually make this version of Mexican Hot Chocolate, but I was feeling lazy and had some of Trader Joe's Spiced Hot Cocoa Mix on hand.  In addition to tequila, I added in some Fernet (it lends that holiday minty taste) and a few dashes of The Bitter Truth's Jerry Thomas' Own Decanter Bitters.  Feel free to use any cocoa mix, or the recipe from my regular Mexican Hot Chocolate, and any kind of aromatic bitters (i.e. Angostura) is fine.  Scoop in a little bit of vanilla bean ice cream, and you've got yourself a restorative boozy treat!

Mexican Fernet Hot Chocolate
  • 6 oz milk
  • 2 spoonfuls of Trader Joe's Spicy Hot Cocoa Mix
  • 1 oz tequila (I used Patrón Silver)
  • 1 oz Fernet-Branca
  • 3-4 dashes of The Bitter Truth's Jerry Thomas' Own Decanter Bitters or any aromatic kind is fine
  • 1 scoop of vanilla bean ice cream
- Heat up the milk and stir in that cocoa mix.
- Add the tequila, Fernet and bitters and stir.
- Plop in a little scoop of vanilla bean ice cream.