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.
Head to our Confessions of a Mixologist page for more cocktail recipes.