Mexican Hot Chocolate
Whether you spent the entire day out in the snow, or are just cozying up to the bar to enjoy a few drinks, this spiked Mexican Hot Chocolate hits the mark. If this piping hot, milky-rich, chocolate-y drink isn't enough to warm you up, the added kick from the Cinnamon and Cayenne Powder will be like adding another log to the fire. As delicious as the hot chocolate is by itself, the whipped cream may steal the show in this recipe. Stash the leftovers to put on your waffles the next morning!
- 9 ingredients
- 2 servings
- Cooking time
You have all the ingredients, let's start cooking!
Enjoy your meal, hope you had fun with us!
Directions0/0 steps made
Using a double boiler, melt chocolate chips. Set aside.
In a medium sauce pan over low heat, combine the 2 cups milk, 2 tbsp cocoa powder, 1/2 cup sugar, 1 tsp vanilla, 1 cup melted chocolate chips, 1 tbsp cinnamon and 1 tsp cayenne.
Stir occasionally with a whisk or wooden spoon, until the chocolate has melted and the mixture is steaming hot.
Remove sauce pan from heat.
Pour 1.5 oz of whiskey into a mug, then add the hot chocolate. Leave about 2 inches at the top of the mug for whipped cream.
Using a stand (whip attachment) or hand mixer on medium speed, whip the 2 cups heavy whipping cream, 2 tbsp sugar, 2 tbsp whiskey, and 1 tsp vanilla until a medium peak is formed. Do not over-whip, or you’ll end up with butter!
Dollop the whipped cream on top, then add some extra chocolate chips and toasted marshmallows for that extra added YUM factor.