This has to be the most thoroughly grown-up hot cocoa we’ve ever tasted. The mezcal, ancho chile, cinnamon, and bittersweet chocolate blend together to create a flavor reminiscent of a pleasantly aromatic pipe tobacco: think lightly sweet chocolate and smoky heat. It’s made with both cocoa powder and melted chocolate chips, so it’s more luxurious and chocolaty than the milky kid stuff. And with nearly a jigger of mezcal, it packs a pretty good punch, too.

It’s the perfect boozy treat to punctuate an evening on the patio with the S.O., especially if they like their tipples on the dry side. After dinner, it can be nice to get up from the table, stretch your legs, and hover around the stove for a little cocoa-making. Well, you could try to leave the S.O. on the patio, but you know they’ll just follow you. If the conversation is flowing, that’s more fun anyway, right?

Our tip: The mezcal is added to the cocoa late in the recipe, so if your S.O., or some other guest, is abstaining, it’s easy to just leave it out. The spicy hot cocoa makes a nice little sip of dessert all by itself.