Print

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
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Author Linda Warren

Ingredients

  • 1-1/2 Tablespoons dark cocoa powder
  • 3/8 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
  • 1/2 cup mini marshmallows
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8-1/4 cup Patron XO Cafe Coffee Tequila

Directions

  1. In a small saucepan, whisk together cocoa and water and bring to a simmer.
  2. Pour in milk and half n half while continuing to whisk and bring back to a simmer.
  3. Add chocolate chips and marshmallows and stir until completely melted.
  4. Remove from heat and add extract, cinnamon and Patron.
  5. Divide between 2 mugs. Top with whipped cream, a cinnamon stick and shaved chocolate.
  6. To put it over the top, drizzle with chocolate syrup, but that is completely optional.