Add a little creamy spice to your Christmas cocktails with this decadent, chocolaty, homemade, spicy Mexican chocolate liqueur! I love spicy, Mexican hot chocolate when I’ve just come out of the cold, but when I’m nice and toasty inside by the fire, this is much better!
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!
If you like Baileys Irish Cream, but wish it were more chocolaty and gave you a spicy cayenne kick, then you’ll love this! It’s perfect all on its own, as a cocktail mixer or even in coffee!
A Few Tips!
1. 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 cayenne and chili pepper sinks to the bottom and you want to get all that yummy, spicy flavor into each drink!
2. 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 😉
3. You can add more cayenne 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 cayenne.
Make sure to stir almost constantly so your chocolate is perfectly melted into the cream and milk.
Help Yourself to a Little More Creamy Cocktail Inspiration:
- The White Pumpkin Cocktail
- The Godiva Chocolate Candy Cane Cocktail
- The White Rosemary Rose Cocktail
- A RumChata Coconut Snowflake Cocktail
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Spicy Mexican Chocolate Liqueur
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Kristen
This looks so delicious!
Genevieve Morrison
Thank you very much!