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SPIKED MEXICAN HOT CHOCOLATE
The perfect cocktail for a cold night to wrap your hands around. Rich hot chocolate is flavored with cinnamon, sweetened with marshmallows then kicked up a notch with coffee tequila.
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
servings
Author
Linda Warren
Ingredients
1-½
Tablespoons
dark cocoa powder
⅜
cup
water
1
cup
milk
1
cup
half n half
(I like to use fat-free half n half)
3-
oz
semi-sweet chocolate chips
½
cup
mini marshmallows
¼
teaspoon
vanilla extract
¼
teaspoon
cinnamon
⅛-1/4
cup
Patron XO Cafe Coffee Tequila
Instructions
In a small saucepan, whisk together cocoa and water and bring to a simmer.
Pour in milk and half n half while continuing to whisk and bring back to a simmer.
Add chocolate chips and marshmallows and stir until completely melted.
Remove from heat and add extract, cinnamon and Patron.
Divide between 2 mugs. Top with whipped cream, a cinnamon stick and shaved chocolate.
To put it over the top, drizzle with chocolate syrup, but that is completely optional.