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!

A small glass of Mexican chocolate liqueur sprinkled with cinnamon on a black table with small roses for garnish.

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.

A measuring spoon with light and dark spices on a wooden cutting board beside a pile of chocolate.

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A smal cocktail, garnished with a single rose, with roses at its base.

Spicy Mexican Chocolate Liqueur

This spicy Mexican chocolate liqueur is exquisitely creamy, dreamy and deliciously dangerous! Add it to coffee or sip it all on its own at your next elegant fiesta!

4.84 from 6 votes

Print Pin Rate

Course: Drinks

Cuisine: Mexican

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Cups

Calories: 958kcal

Author: Genevieve Morrison

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

US Customary – Metric

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

You can also add half a cut jalapeño to a cup of tequila over night, rather than use cayenne, to spice up your liqueur.

Nutrition

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Comments

Annabelle

September 20, 2023 at 5:59 pm

Does this liqueur need to be aged or can it be served right away?

- Genevieve Morrison
  
  September 20, 2023 at 6:13 pm
  
  I would serve it right away. I’m not sure how long it would last otherwise, since it doesn’t contain any preservatives. I would imagine with would last no longer than 2 weeks, if refrigerated.
  
Sonja Corterier

June 24, 2023 at 10:02 am

did you dry the rosebuds ON the toothpick? or how did you manage to cleanly skewer them dry? TY

- Genevieve Morrison
  
  June 26, 2023 at 2:27 pm
  
  I had already dried a bouquet of red spray roses, and to make the garnish, I very slowly twisted the cocktail pin through it when it was dry.
  
Kristen

May 25, 2018 at 2:21 pm

This looks so delicious!

- Genevieve Morrison
  
  May 25, 2018 at 2:21 pm
  
  Thank you very much!