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. Seriously - try it with Tecate, add it to grapefruit juice or give your old fashioned a splash for some added heat!
Mexican Hot Chocolate
- 5 oz whole milk
- vanilla bean dark chocolate wheel
- 3/4 oz Ancho Reyes Ancho Chile Liqueur
- 3/4 oz Tequila
Grate three tablespoons of Mexican chocolate into 5 ounces of warm milk until dissolved. Stir and pour into a mug. If you want to serve your Mexican Hot Chocolate cold, add crushed ice and serve in a coupe.
Confessions of a Mixologist: Pumpkin Spice Vanilla
This simple fall cocktail is super convenient for last minute Halloween party planning treats or something to sip on while putting up your Halloween decorations. Grab a Binny's Pick Six, fill it with your favorite pumpkin beers and mix up this cocktail a few different ways.Learn more
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.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