Looking for the perfect winter cocktail? Spiked Mexican Hot Chocolate is the adult version of your favorite childhood apres sledding traditions. Milk and cream are scalded, infused with guijillo chile and Mexican chocolate, spiked with coconut vodka and rum, then frothed until a foamy layer appears on the top. Put another mesquite log on the fire, make a couple of these, and hit the Netflix button — it’s time to cocoon.
This recipe is meant for people over 21 years old. Please drink responsibly.
Ingredients for Spiked Mexican Hot Chocolate
This is so good on a chilly, autumn evening. In fact it’s SO good that I’ve been known to turn the air conditioning down to frigid and pretend it’s a chilly autumn evening!
Here’s what you’ll need-
- Coconut Vodka gives the hot chocolate a nice, tropical burst of flavor.
- White rum really doesn’t add that much flavor but it does add a nice little kick.
- Whole milk is essential. You could use low fat milk but the texture would be watery and not creamy.
- Heavy cream gives the Mexican hot chocolate extra creaminess.
- Brown sugar also lends a heavier texture and a little caramel-like flavor.
- Salt keeps the drink from being too sweet.
- Mexican chocolate is a chocolate disc that has a number of additional ingredients. It has some cinnamon to it as well.
- Guijillo chiles taste like spicy raisins to me. You don’t absolutely have to have them but they add a warm, spicy tingle. If you can’t find them use a pinch of chipotle powder or cayenne instead.
- Cinnamon is dusted on top of the froth just before serving.
- You’ll need a frother or blender to get the right texture.
Winter Cocktails Warm the Soul
I am not totally fond of cold weather.
In fact, once it is a chilly 55 degrees outside I am huddled in my chair wrapped in a blanket. All y’all that live up there in the frozen tundra above the Mason Dixon?
I couldn’t do it.
One thing I DO like, in fact love, about cold weather (anything under 70 degrees thank-you-very-much) is that I can have a crackling fire going here in the kitchen and sip hot chocolate.
It’s totally safe to have a fire in my kitchen, by the way. We live in a house that’s over 100 years old and there really is a fireplace in my kitchen – pinkie swear.
And, if it’s late afternoon or a weekend then this Spiked Mexican Hot Chocolate is likely going to be cupped in my frigid fingers. And who knows? Hot chocolate may even be good for you!
What’s Different About Mexican Chocolate?
Mexican chocolate is chocolate mixed with sugar and spices that comes in 3.3 ounce rounds. Each round is divided into wedges. Because of the sugar and spices the chocolate is gritty rather than creamy but melted in a cup of hot milk it’s hot chocolate heaven.
The thing is, Mexican chocolate isn’t super sweet so you’re not going to feel queasy from sipping a cup or two… at least not from the chocolate!
Several different companies make it and it’s a little bit different from each one but basically the ingredients are:
- cacao nibs
- sugar
- cinnamon
- cocoa butter
Other add ins typically include –
- nuts
- chiles
- allspice
- nutmeg
- anise
- peppercorn
We have it everywhere here but if you can’t find it check the Amazon link below.
Dear Winter, Bring it! I'll just be here with my cozy, spicy Spiked Mexican Hot Chocolate!Click To Tweet
Spiked Mexican Hot Chocolate FAQs
Here are the questions I am most frequently asked about this recipe.
Can this Mexican hot chocolate be made in a slow cooker?
It sure can! Hover your mouse over the servings in the recipe card and change it to 12 servings. The ingredients will increase as well – and you won’t have to do math.
Just remember to add the alcohol just before serving. Put all the ingredients (except the alcohol) in a slow cooker set on low. Let it simmer for 2 hours, stirring often. Add the alcohol and set the slow cooker on the “keep warm” setting if it’s available.
Are there substitutes for Mexican chocolate?
Can’t find Mexican chocolate? No problem. Here are two great substitutes!
Mexican Chocolate Substitution Recipe #1
No worries – this won’t taste exactly the same but it’s pretty close.
Mix 1.5 ounces bittersweet chocolate with 2 teaspoons of brown sugar, 1/4 teaspoon of cinnamon, and a pinch of nutmeg.
Mexican Chocolate Substitution Recipe #2
This is good for moles and sauces. If you’re using it for hot chocolate make a smooth paste with the cocoa mixture and cream before adding it to the milk.
Mix 1-1/2 tablespoons of unsweeetened cocoa with 2 tablespoons dark brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of cloves, a pinch of ginger, a pinch of ground chipotle chile
What toppings are good on Mexican hot chocolate?
I like mine frothed with just a dusting of cinnamon but if you want to be a bit extra I’m not going to stop you. Here are some toppings that are awesome on this type of hot chocolate.
- Marshmallows are good on ANY kind of hot chocolate and this Mexican version is no exception!
- A drizzle of cajeta or Dulce de Leche across the top is delicious.
- I like to add a whole guijillo chile to the cup. Not only does it add a little extra heat – I like how it looks.
- Grate some nutmeg over the top.
- Spoon on a dollop of whipped cream – and think about sprinkling it with graham cracker crumbs. Or Oreo crumbs.
In other words, you do it any way you want!
Can you make this hot chocolate non-alcoholic?
Sure! Just leave the vodka and rum out and add a tablespoon of coconut syrup (like Torani) and a teaspoon of rum or vanilla flavoring!
More Great Cocktails from Restless Chipotle
No one loves a good cocktail better than I do! I have several recipes you are going to want to try!
- Chocolate Peppermint Martini is served cold but the peppermint gives it that frosty aftertaste! This is delicious for anytime of year but I especially like it at Christmas.
- Muddled Fig Old Fashioned is an update on a classic winter cocktail Figs are muddled with vanilla fig balsamic vinegar and adding it to the mix. It’s a warming drink that is best enjoyed in front of a crackling fire while watching the snow fall outside. Or on a beach. With palm trees – no judgement here.
- Pumpkin Spice Daiquiri takes everyone’s favorite fall flavor over the top! Spiced rum, butterscotch schnapps, and pumpkin spice pack this cocktail with rich, luscious flavor.
- Egg Nog Cocktail is a seasonal winter cocktail from PS 214 in Dallas. They shared the recipe with us so we can have it any time we want!
- Mudslide Cocktail tastes like your favorite childhood s’mores with a boozy kick. Make up a batch of it at your next book club meeting and be sure to have copies of the recipe. Everyone will want to know how you did it.
You May Need
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What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you’ll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
Mexican chocolate is available in grocery stores here in Texas but you may need to find a Mexican or Latin American market where you are. OR you can do it the easy way and order from Amazon. Ibarra is the brand I use most but there are several that are as good. Frothing it up makes the texture just unbelievably yummy and once you have a frother you’ll be able to make all those yummy lattes and such.
Mexican Hot Chocolate Cocktail Recipe
This spiked Mexican hot chocolate isn’t really a party recipe. It’s a hot sip of chocolaty goodness for those times when an icy rain is tap dancing against the fogged up windows, a fire is crackling in the fireplace, you’re wearing your favorite thick socks, and maybe sharing an afghan with either the dog or the spouse… or both.
If you have any of the chocolate left try these Mexican chocolate cupcakes!
If you love this recipe please give it 5 stars!
Spiked Mexican Hot Chocolate
Print Add to CollectionIngredients
- 1.5 ounces Mexican chocolate disk, half a disk
- 3/4 cup milk, whole
- 1/4 cup heavy cream
- 1 1/2 teaspoons brown sugar
- 1 pinch salt
- 1 guijillo chile, dried & left whole
- 1 ounce coconut vodka
- 1 ounce white rum, spiced rum is nice too.
- Cinnamon for dusting
Instructions
- Break up the chocolate and set aside.
- Heat the milk, cream, brown sugar, salt, and guijillo chile on the stove in a heavy saucepan until bubbles form around the edge.
- Stir in the chocolate and whisk until melted and the mixture is thoroughly blended.
- Remove the chile and discard.
- Pour the mixture into a cup and use a frother to create a thick, frothy foam on top. If you don't have a frother just pulse the mixture in a blender for a few seconds. Be careful to hold the top down with a thick towel in case the steam builds up. You don't want to get burnt!
- Pour into a warmed coffee mug and gently stir in the vodka and rum.
- Dust with cinnamon and add a whole guijillo chile as garnish.
- Serve steaming hot.
Notes
- Marshmallows are good on ANY kind of hot chocolate and this Mexican version is no exception!
- A drizzle of cajeta or Dulce de Leche across the top is delicious.
- I like to add a whole guijillo chile to the cup. Not only does it add a little extra heat – I like how it looks.
- Grate some nutmeg over the top.
- Spoon on a dollop of whipped cream – and think about sprinkling it with graham cracker crumbs. Or Oreo crumbs.
Wendy
oh yeah…..now that’s what I’m talking about!
Allison
LOL you are like my husband who is from Alabama. Whenever we visit my family in PA during the winter, he is like “HO DO PEOPLE LIVE IN THIS FROZEN LAND?!?!” We live in Virginia now, but it certainly does get chilly here in Jan/Feb, so we’ll have to give your hot chocolate recipe a try once the temp dives!
Marye Audet
It’s worth turning the air conditioner down for… 😉