This spicy Mexican hot chocolate is such an exciting spin on everybody’s favorite snow day treat. Not just because it’s mixed with cayenne, chili pepper, a pinch of cinnamon and topped with a pile of marshmallows, but because it’s also made with tequila!
Just in case you didn’t know, tequila and chocolate were simply made for each other, so help yourself to this decadent, grown-up, especially hot chocolate recipe!
I did not receive any compensation from Ghiradelli for this recipe, nor am I an affiliate. I just think it’s tasty.
Spicy hot chocolate has become a nightly comfort all through December for me. I turn on my flowery Christmas tree, turn the lights low, fix myself this creamy cocktail and watch true crime documentaries. I watch Christmas movies too, but my true crime addiction does not stop for Rudolph.
This recipe is really simple. You can use any brand of hot chocolate that you want, or even make it from scratch! Personally, I like the nice and easy route with this recipe, so I use Ghiradelli’s mocha hot cocoa mix. But if you want to take a little extra time and make it from scratch, you’ll find the recipe below for that too.
How to Make This Recipe – Step by Step
1. Heat 6 oz. whole milk in a sauce pan over LOW heat between 3-5 minutes, stirring occasionally so it doesn’t form a skin on top. Add 2 tbsp. Ghiradelli’s mocha hot cocoa or your cocoa mix of choice (being sure to follow your brand’s instructions), and stir.
2. Add ⅛ tsp. cayenne pepper, ⅛ tsp. chili pepper, a sprinkle of cinnamon and stir.
3. Once the hot chocolate is nice and hot (but not boiling), add 2 oz. tequila. Allow to heat for just 1 more minute.
4. Pour into glass, top with marshmallows or whipped cream and a small sprinkle of cayenne and cinnamon.
Note: Pour the spices into your hand and sprinkle with fingers, rather than directly from the container, to better control the sprinkle.
Common Questions
In a sauce pan, heat 1 cup whole milk. Add 1 tbsp. granulated sugar, 1 tbsp. cocoa powder and ¼ tsp. real vanilla extract. Stir constantly so it doesn’t form a skin on top.
This recipe is medium-spicy, but make sure you give it a taste before trying to spice it up any further. My idea of “medium-spicy” might be your “5 alarm fire” so just be sure to check first.
No need to pull out your fancy tequila for this recipe. The chocolate truly takes center stage. However, you don’t want to use a bottom shelf brand because it might be too bitter. I used Espolon Blanco Tequila in this recipe and it was perfectly tasty.
Help yourself to more wintery cocktail inspiration!
- Mulled Wine Christmas Sangria
- A Sparkling Spiced Hibiscus Christmas Cocktail
- A Frosted Blackberry Christmas Cocktail
- Homemade Pear & Ginger Cocktail Syrup
- The Godiva Chocolate Candy Cane Cocktail
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Spicy Mexican Hot Chocolate with Tequila
Equipment
- sauce pan
- cocktail jigger
- mug
Ingredients
- 6 oz. whole milk
- 2 tbsp. Ghiradelli’s mocha hot cocoa – or cocoa of your choice
- 2 oz. tequila – I used Espolon Blanco
- ⅛ tsp. cayenne pepper
- ⅛ tsp. chili pepper
- cinnamon – just a sprinkle
- 2 oz. marshmallows – (optional)
Instructions
- Heat 6 oz. whole milk in a sauce pan over LOW heat between 3-5 minutes, stirring occasionally so it doesn’t form a skin on top. Add 2 tbsp. Ghiradelli’s mocha hot cocoa or your cocoa mix of choice (being sure to follow your brand’s instructions), and stir.
- Add ⅛ tsp. cayenne pepper, ⅛ tsp. chili pepper, a sprinkle of cinnamon and stir. Once the hot chocolate is nice and hot (but not boiling), add 2 oz. tequila. Allow to heat for just 1 more minute.
- Pour into glass, top with marshmallows and a small sprinkle of cayenne and cinnamon. Note: Pour the spices into your hand and sprinkle with fingers, rather than directly from the container, to better control the sprinkle.
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