Hot Smokin Chocolate
Courtesy of Barbara Sweetman
1/2 Tablet Ibarra Mexican Chocolate
1 C Milk
1.5 oz Scorpion Mezcal Reposado or Anejo
1 Vanilla Bean, split
Whipped Cream topping
Heat chocolate, milk and vanilla bean in pot. Stir constantly, do not boil. After the chocolate has melted, add 1 oz. Scorpion Mezcal Reposado or Anejo.. Top with whip cream.
Serve in mug with cinnamon stick stirrer.