Go Back
+ servings
Hot chocolate, topped with marshmallows and a flower garnish on a table, sprinkled with marshmallows and chocolate chips.
Print Recipe
4.20 from 10 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 minutes
Total Time8 minutes
Course: Drinks
Cuisine: International
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