As a non-coffee drinker I really like to play up different flavors of hot chocolate. The regular stuff is good and all, but sometimes it gets boring. If I am going to drink hot chocolate, then I want it to be exciting.
Last year I made some really yummy Mexican Chocolate Chunk Cookies for a cookie swap. I’ve always loved those flavors, but something about those cookies stuck with me – then I got the idea to use them in hot chocolate for my 12 Cocktails of Christmas.
If you’re looking for an amped up hot chocolate, then this is for you. And even better if you’re looking for a fun new hot cocktail too.
I started this hot chocolate out with cocoa powder. Here in AZ I have access to copious amounts of Mexican chocolate (which is to die for in this) but I realize that’s not the case elsewhere so we are starting with basics.
It gets whisked up on the stovetop with a healthy dose of cinnamon and a tiny pinch of cayenne – it gives it a little bite and a teensy bit of heat (Go easy on it, a little cayenne goes a long way!). You can stop there and serve it like that if you’re serving kiddos, or you can throw in an ounce of tequila. What’s a Mexican hot chocolate without tequila?!
In this recipe I use agave as the sweetener – it pairs really nicely with the tequila. If you aren’t a fan or perhaps can’t find it in your area, you can substitute it with 1/4 cup of white sugar.
I topped mine with some whipped cream, a sprinkle of cinnamon and a big cinnamon stick to stir.
- ¼ cup cocoa powder (I used Hershey's Special Dark)
- pinch cayenne pepper
- ½ tsp cinnamon, plus more to garnish
- ½ cup water
- 3 Tbsp agave nectar
- 10 oz whole milk
- 2 oz tequila
- whipped cream (optional)
- 2 cinnamon sticks (optional)
- In a medium saucepan, whisk together cocoa powder, cayenne, cinnamon and water over medium heat. Stir in agave and bring mixture to a low boil. Pour in milk and heat until warm.
- Divide hot chocolate mixture into two mugs, add in 1 oz of tequila in each. If desired, top each mug with a whipped cream, a sprinkle of cinnamon and a cinnamon stick.