Confessions of a Mixologist: Aztec Spiked Hot Chocolate Cocktail Recipe
Prepare to leave your plain hot chocolate days in the past. The Aztec Hot Chocolate is a blend of Ancho Reyes and Cinnamon Tequila that adds bold spiciness to your hot chocolate. It's a whirlwind of sweet and spicy goodness that will warm you up instantly.
Aztec Hot Chocolate
- 3/4 oz. Ancho Reyes Ancho Chile Liqueur
- 3/4 oz. Licor 43
- 3/4 oz. Cinnamon Tequila
- 10 oz. hot chocolate
- Whipped cream for garnish
- Heat hot cocoa mix in a glass mug.
- Add liqueur, stir and top with whipped cream.
Confessions of a Mixologist: Mexican Hot Chocolate
Have you tried the Mexican Hot Chocolate? More importantly - have you tried our version of the Mexican Hot Chocolate? We use Ancho Reyes Ancho Chile Liqueur to give it a nice kick. It's definitely worth the investment, as this spicy liqueur pairs well with just about anything.Learn more
Confessions of a Mixologist: Pennington's Creamy White Hot Chocolate Cocktail Recipe
Spice up your White Hot Chocolate with Pennington's Strawberry Rye for an unbelievable tasty drink. Not a fan of white chocolate? Sub with for milk or dark chocolate chips for an equally yummy cocktail!Learn more
Confessions of a Mixologist: Forbidden Fall
Forbidden Fall is basically a pumpkin milkshake. The pumpkin flavors aren't overwhelming and mix well with the apple and cranberry flavors. Best enjoyed while planning your Halloween costume.Learn more