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

Ingredients:

5 oz Whole Milk

Vanilla Bean Dark Chocolate Wheel

3/4 oz Ancho Reyes Ancho Chile Liqueur

3/4 oz Tequila

Marshmallows

Simple Steps:

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.

Let us know what you think either in the comments below or via Twitter! Check out some of our other favorite cocktails on our blog and our Pinterest.