Add a little creamy spice to your evening cocktails with this decadent, chocolaty, homemade, spicy Mexican chocolate liqueur!
You’ll be amazed just how deliciously chocolate and tequila compliment each other. I don’t know why I haven’t thought of this before!
Oh my goodness! If you like Baileys Irish Cream, but wish it were more chocolaty and gave you a spicy cheyenne kick, then you’ll love this! It’s perfect all on its own, as a cocktail mixer or even in coffee!
With a teeny sprinkle of chili pepper and cinnamon on top, it’s become my favorite drink to sip in the tub.
You can actually drink it hot or cold, and store it in a bottle in the fridge for months! You’ll need to give it a good shake before you serve it, however.
The cheyenne and chili pepper sinks to the bottom and you want to get all that yummy, spicy flavor into each drink!
I garnished my little glass with a lovely dry spray rose and a few sprinkles of chili powder. Pro Tip! If you want to sprinkle a drink like this, make sure not to sprinkle directly from the bottle.
Pour some into your hand, then sprinkle on – otherwise you might sprinkle too much and ruin your drink 😉
You can add more cheyenne pepper if you want your liqueur a bit more spicy. This recipe has it on the medium-to-mild amount of spiciness, so if you want to really heat things up, double the cheyenne.
Make sure to stir almost constantly so your chocolate is perfectly melted into the cream and milk.
A Little More Creamy Cocktail Inspiration:
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
- 1½ cups unmelted chocolate
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup tequila
- ½ 14oz. can of condensed milk - or a little less if your chocolate is very sweet
- 1 tsp. cayenne pepper
- 1 tsp. chilli pepper - and a little for garnish
- Cinnamon - for garnish
- Add the milk to a pan and heat on a low flame. After 5 minutes, add the chocolate and mix until melted.
- Add the heavy cream, condensed milk and spices.
- Mix and heat for another 10 minutes, stirring occasionally.
- Add tequila and stir.
- Pour into a bottle and refrigerate.
- When serving, shake and pour through a strainer. Garnish with a few sprinkles of chili pepper and cinnamon.
You can also add half a cut jalapeño to a cup of tequila over night, rather than use cayenne, to spice up your liqueur.