Spiked Mexican Hot Chocolate
A cozy hot chocolate recipe with a kick!
Course
Beverage
,
dessert
,
Holiday
,
Snacks
Cuisine
comfort food
,
gluten free
Servings
Prep Time
6
people
5
minutes
Cook Time
Passive Time
30
minutes
0
minutes
Servings
Prep Time
6
people
5
minutes
Cook Time
Passive Time
30
minutes
0
minutes
Ingredients
6
cups
Whole milk
8
ounces
milk chocolate morsels
2
madagascar bourbon vanilla beans
split
1
tsp
ground cinnamon
1
cinnamon stick
1/8
tsp
cayenne pepper
1
cup
tequila
TT
whipped cream
Instructions
In a large stockpot combine milk and chocolate morsels.
Stir regularly to keep chocolate from burning and sticking to bottom of pot.
Cut both vanilla beans and scrap seeds out. Add seeds and pods to pot. Stir.
Next, add the ground cinnamon, cinnamon stick, and cayenne pepper.
Stir and let cook on low for about 20 min to allow all flavors to combine.
Mix in 1 cup of your favorite tequila and serve! Top with whip cream and chocolate shavings and/or cinnamon. YUM!
Recipe Notes
Can be doubled or cut in half to suit your personal needs.
XOXO - Leslie Morrison