Introduction
This spiked Mexican hot chocolate combines warm melted chocolate with cinnamon, vanilla and a kick of liqueur for a cozy winter cocktail. Using both milk and half-and-half gives it a silky, creamy texture.
In just 10 short minutes, you can have this decadent molten chocolate cocktail ready to enjoy fireside. Carefully heating the dairy prevents scorching for ultra-smooth flavor.
Read on for my easy recipe, tips on best cocoa powders to use, and fun ideas for spiking your hot chocolate with different liqueurs this holiday season. ¡Salud!
Ingredients
- 2 cups half-and-half
- 1 cup whole milk
- 1⁄4 cup good quality unsweetened cocoa powder
- 1⁄4 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch cayenne pepper
- 2 ounces spiced rum, bourbon or Kahlúa
- Cinnamon stick, whipped cream for garnish
Equipment
- Small saucepan
- Whisk
- Frother or immersion blender (optional)
Warm the Dairy
- In a small saucepan, combine half-and-half and milk.
- Warm gently over medium-low heat until steaming and hot but not boiling.
Mix the Hot Chocolate
- Whisk in cocoa powder, sugar, vanilla and spices until smooth and fully dissolved.
- Continue heating 2-3 minutes, taking care not to boil or scorch.
- Remove from heat, add desired liqueur, and whisk to incorporate fully.
- Use a frother or immersion blender to emulsify (optional).
Finish and Serve
- Pour hot chocolate into mugs.
- Garnish with whipped cream and a cinnamon stick if desired. Enjoy!
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Yield: 2 servings
Tips for Silky Mexican Hot Chocolate
- Heat milk gently to prevent scorching or separation.
- Whisk vigorously to fully incorporate cocoa powder.
- A frother makes it extra silky, but whisking works too.
- Use good quality natural cocoa for depth of chocolate flavor.
- Add a splash of coffee liqueur for mocha flavor.
Fun Liqueur Options
- Spiced rum
- Peppermint schnapps
- Coffee liqueur
- Orange liqueur
- Hazelnut liqueur
- Irish cream
- Vanilla vodka
- Bourbon
Make it a Mocktail
For alcohol-free hot chocolate:
- Use 2-3 ounces chocolate syrup instead of cocoa powder
- Stir in flavored syrup like peppermint, hazelnut or vanilla
- Top with whipped cream and crushed candy canes
Kids will love the sweet holiday mocktail!
