Boong and Pao’s Chili Cocoa
Photo by Michael Piazza / Styled by Kyisha Davenport
For the final story I’ll share with you this year, a cross between a Q&A and a collection of personalized cocktail recipes, I reached out to a handful of my folks to thank them, shine the spotlight on them and make them (and you!) each a cocktail based on their favorite winter traditions and flavors. You’ll also learn a bit more about their phenomenal work in food, education and culture—all of which welcomes your support.
Chompon (Boong) Boonnak is co-owner and bar whiz at Mahaniyom, 236 Washington Street in Brookline. Follow the team @mahaniyomboston on Instagram and read about their journey in Eater Boston and Boston Magazine. Though you can still taste some of Suparerk (Pao) Thampitak’s dishes at Mahaniyom, these days you’ll catch him behind the bar at Izakaya Ittoku, 1815 Massachusetts Avenue in Cambridge, singing at weddings, or follow his food adventures on Instagram @eaterizerr.
KYISHA: What ingredient(s) did you choose, and why?
BOONG: Chocolate! Pao likes spicy and I like sweet. We both love mezcal.
PAO: Roasted coriander and rice powder. I’m a big fan of any smokiness. When I’m in the kitchen, I love the aromas from grilling, torching or roasting. It gives a different feeling to what you taste in your food, like cooking in a cabin out in the woods in late fall and early winter.
KD: Where can we find these ingredients in Boston?
B&P: You can find glutinous rice in any Asian grocery store. You can find whole coriander there as well, but also any local market, shop or grocery story with a good selection of spices. You can also never go wrong with chocolate from Taza in Somerville!
KD: How did you two meet?
B&P: We met in 2017, working together with you at Shōjo in Chinatown. There have been few weeks that we haven’t spent time together since.
KD: Say we’re hanging out in Boston: Where’s our go-to place to eat and drink together—or what places do you recommend folks try out?
B&P: Of course, we eat at Mahaniyom! Sometimes you [Kyi] will come visit Pao at Ittoku, and then we all meet up at Golden Temple in Brookline or around Allston. Maybe we have shabu-shabu together or Korean BBQ at Sura in Malden, or find a corner at Silvertone or Silhouette.
CHILI COCOA
Makes 1 cocktail
¾ ounces milk chocolate
1 tablespoon roasted rice powder (see instructions below)
6 ounces milk or light cream
2 ounces Thai chili–infused mezcal (optional, or adjusted to your heat preference, see instructions below) fresh whipped cream (see instructions below)
roasted rice powder and Thai chili powder, to garnish
Heat chocolate, rice powder and light cream in a small saucepan on medium-low heat. Stir until chocolate is completely melted. In a mug, Mason jar or toddy glass, add hot chocolate and mezcal. Top with fresh whipped cream, Thai chili powder and roasted rice powder.
Thai chili mezcal: Remove the stems from 3–4 Thai chilies and add to 2 ounces mezcal. Allow chilies to infuse for at least 3 hours or more, depending on your heat tolerance. Check infusion about every hour. For a faster infusion, gently crush chilies to release oils.
Roasted rice powder: In a shallow pan on low heat, cook ½ cup dried glutinous rice and 2 teaspoons of whole coriander until rice is light golden brown. Stir; do not let the mix burn. Transfer mix into a blender or spice grinder. Store powder in a sealed container until ready to use.
Fresh whipped cream: Using a hand or stand mixer, mix very cold heavy cream in a chilled stainless steel bowl. Cream is ready when stiff peaks form.
This recipe appeared in the Winter 2022 issue as part of a larger story, Winter Cocktails: In Community.
