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!
- 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
- Small saucepan
- 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
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!