Food and drink are an essential part of Day Of The Dead festivities. What celebration would be complete without the proper imbibing? After some research in the kitchen—with extensive testing and refining—we’ve come up with four unique drink recipes sure to add to the magic of the holiday.
This post is sponsored by el Jimador Tequila as part of its Day Of The Dead Special Coverage section on The A.V. Club.
In the same way coffee and doughnuts work in tandem, churros are ideal to dip into this warm, thick and frothy chocolate drink.
2 cups whole milk
½ cup evaporated milk
1 tablespoon condensed milk
4 oz. of bittersweet chocolate, finely chopped
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ancho chile powder
Pinch of salt
Combine all ingredients except whipped cream and cocoa powder into a saucepan and bring to a simmer, whisking often. Make sure it never reaches boiling. Whisk at a low simmer for another five minutes, until mixture looks thick and frothy. Pour into two mugs, top with whipped cream and dust with cocoa powder.
The secret is the use of Clamato juice and the addition of Vietnamese (or Thai) fish sauce, which lend an appealing savoriness against the cold and light beer.
1 bottle of light Mexican beer
½ cup Clamato juice
1 oz. el Jimador Tequila
2 lime wedges
2 drops of Vietnamese fish sauce
2 drops of Worcestershire sauce
Tapatio hot sauce to taste
Salt (for glass rim)
Take one of the lime wedges and squeeze around the perimeter of a very cold glass. Sprinkle salt on a flat plate evenly, and dip glass rim into the salt. Next, add 3-4 large ice cubes into glass, then Clamato, fish sauce, Worcestershire sauce, lime juice from other wedge. Stir. Finally, add bottle of beer and as much hot sauce as you can handle, and stir once more.
Mangoes are always in season, but this drink is somehow transportive to sun-drenched, warmer times. Be sure to use filtered water—it lends a smoothness to the drink.
3 cups cold filtered water
2 very ripe mangoes, cut into chunks
Juice from ½ lime
1 tablespoon agave nectar or honey
Two sprigs of mint
2 oz. el Jimador Tequila
Blend mango chunks, lime and agave nectar with water on high for 30 seconds. Pass contents through a strainer. Pour into glass with ice, garnish with mint leaves.
This cocktail brings to mind horchata, the ubiquitous rice milk flowing in every taqueria.
½ cup almond milk
¼ cup coconut water
¼ cup rice milk
½ teaspoon ground cinnamon
Combine in mixing glass. Stir, add over rocks. Good morning.