Boozy Mexican Hot Chocolate

boozy mexican hot chocolate

Recipe by Sarah Tenaglia

  • Makes 2 mugsServings


  • 2 cups whole milk
  • 2/3 cup bittersweet chocolate chips
  • 4 tsp. natural unsweetened cocoa powder
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • Cayenne
  • 4 tbsp. coffee liqueur (such as Kahlúa) or 1 tbsp. (packed) brown sugar
  • 1/2 cup chilled heavy cream


In medium saucepan, bring first 5 ingredients and large pinch of cayenne to boil over medium-high, whisking constantly. Whisk in 2 tbsp. liqueur or 1/2 tbsp. sugar. In medium bowl, whisk cream with remaining 2 tbsp. liqueur or 1/2 tbsp. sugar until stiff peaks form. Divide hot chocolate between mugs. Top each with whipped cream and pinch of cayenne.

Add a dollop of our Chocolaty Whipped Cream for an extra-indulgent treat.

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