Spiked mexican hot chocolate drink in a black and tea mug with a chile as garnish
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Spiked Mexican Hot Chocolate

Creamy and frothy, this rich hot chocolate spiked with rum and coconut vodka is everything you want on a blustery day. The warm spices of Mexican chocolate are enhanced with guijillo chile. Delicious!
Course Beverage/Cocktails
Cuisine American - Southwest
Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Servings 1 serving
Calories 686kcal
Author Marye Audet-White



  • 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


  • 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.


Slow Cooker Instructions
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.
Substitutes for Mexican chocolate
Can't find Mexican chocolate? No problem. Here are some substitutes!
Mexican Chocolate Substitution Recipe #1 
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
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, and a pinch of ground chipotle chile.
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.
Make It Non-Alcoholic
Just leave the vodka and rum out and add a tablespoon of coconut syrup (like Torani) and a teaspoon of rum or vanilla flavoring!


Calories: 686kcal | Carbohydrates: 42g | Protein: 8g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 99mg | Sodium: 149mg | Potassium: 409mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1170IU | Calcium: 256mg | Iron: 1.2mg