Spiked Hot Chocolate

Recipe Image

When the weather outside is frightful and you're looking for something delightful, you can't go wrong with this spiked classic. Get the best of both worlds with this sweet beverage that adds an extra kick. 

Best Served

With graham crackers, a handful of marshmallows, a warm blanket, your boo and your favorite holiday rom-com. You could also sweeten the deal by serving it with our Christmas Cookie Alfajores

Recipe

Featured Ingredient: Mezcal

  • 2 cups of milk
  • 3 bars of Abuelita Chocolate Drink Mix (or 3/4 of a tablet)
  • ⅛ tsp of Sea Salt
  • ¼ tsp of Cinnamon
  • 1 Pinch of Cayenne pepper
  • 2 ½ oz of Mezcal (Sotol if you prefer a slightly less smokey profile)
  • ½ Ancho Reyes Chile liqueur
  • Whipped Cream
  1. To make hot chocolate, add all ingredients except for Mezcal to a small saucepan. Whisk to combine. Heat on low until mixture comes to a gentle boil, stirring constantly.
  2. Remove from heat and allow to cool slightly. Add mezcal and whisk again. (Do not leave on the heat for too long or the alcohol will cook out.)
  3. Divide amongst 2 mugs. Top each mug with whipped cream and a sprinkle of cinnamon.