Spicy Mexican Hot Chocolate with Tequila

December 23, 2020 (Last Updated: January 15, 2021)

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!

3 Hot chocolates, topped with marshmallows and flower garnishes on a table, sprinkled with marshmallows and chocolate chips.

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.

A bag of Ghiradelli mocha hot cocoa mix on a table behind 3 flower garnishes.

A Few Common Questions:

1. How do you make hot chocolate from scratch?

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.

2. How spicy is this recipe?

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.

3. What kind of tequila should I use?

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.

How to Make Spicy Mexican Hot Chocolate with Tequila – Step by Step

A collage of 4 numbered images showing how to make spicy hot chocolate.

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 tsp. cayenne pepper, 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.

3 hot chocolates topped with marshmallows and garnished with flowers.

I hope you love this spicy Mexican hot chocolate as much as I do! 

Help yourself to more wintery cocktail inspiration!

And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

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Hot chocolate, topped with marshmallows and a flower garnish on a table, sprinkled with marshmallows and chocolate chips.
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3.4 from 5 votes

Spicy Mexican Hot Chocolate with Tequila

This spicy Mexican hot chocolate is such an exciting spin on everybody’s favorite snow day treat!
Prep Time8 mins
Total Time8 mins
Course: Drinks
Cuisine: International
Keyword: mexican hot chocolate, spicy hot chocolate
Servings: 1 cocktail
Calories: 535kcal

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
  • tsp. cayenne pepper
  • 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.

Notes

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.
Nutrition information is an estimate.

Nutrition

Serving: 1hot chocolate | Calories: 535kcal | Carbohydrates: 77g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 371mg | Potassium: 225mg | Fiber: 1g | Sugar: 59g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 1mg

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