Cocktails & Spirits, Cupcakes & Sweets

Spiked & Spicy Mexican Hot Chocolate

A wonderful and warming cocktail for fall and winter.

On a cold winter’s night, curling up with a mug of hot cocoa is the perfect way to warm yourself up. Even better, when the hot cocoa contains booze! 馃槈 I was skeptical about drinking hot chocolate with tequila in it鈥攑ersonally, the thought of tequila and chocolate together is not appealing to me. Generally, I prefer to shoot my tequila straight with a lick of salt and the suck of a lime wedge, but when I found the cutest little bottle of Avion Espresso Tequila at the liquor store, I couldn’t resist!

This hot chocolate recipe is delicious and easy to make, using ingredients you probably already have in your pantry. The Avion is so smooth and sweet on its own that the recipe doesn’t even require added sugar and the best part is that while you still get that Tequila warmth you feel as it goes down, it doesn’t taste like you’re drinking Tequila. The espresso flavor, spirits and chocolate combination blend together for the most delectable cold weather cocktail.

On the stove top in a sauce pan, heat up your milk. Whole milk will make for the most decadent cocktail鈥攊f you are really in the mood to treat yourself, you can even throw in a little heavy cream. Once your milk is hot, stir in a hefty pinch of cayenne, spoonful of cinnamon, a few heaping tablespoons of unsweetened cocoa powder and dash of vanilla. Stir continuously until all powder lumps are gone. Stirring with a rubber spatula instead of a spoon, pressing any cocoa lumps against the side of the sauce pan, will help to make sure everything is smooth and well mixed. Once completely mixed, remove from heat and add in the tequila. You can add as much or little as you want. I like my cocktails with a little more of a kick, so I add 4 oz. of Avion for every 10-12 oz. of milk, but this is up to the preferences of the consumer!

Once everything is mixed, divide into mugs, top with cinnamon (maybe even some whip cream if you so desire) and enjoy! 馃檪


聽 聽You can use XO Patron or any other brand of Espresso/Coffee Tequila you prefer.

聽 聽 聽To customize alcohol percentage or create a virgin Mexican Hot Chocolate based on each consumer’s preference, pour the hot cocoa mixture into each mug and THEN stir in the Tequila directly.

Recipe:聽Serves 2


聽聽聽聽聽聽 3 cups whole milk (can also substitute anything from skim milk to heavy cream)

聽聽聽聽聽聽 2 tbsp.聽 cocoa powder (can add more for richer chocolatey flavor)

聽聽聽聽聽聽 1/8 – 1/4 tsp cayenne pepper (start with 1/8 tsp and season to taste)

聽聽聽聽聽聽 1 tsp ground cinnamon

聽聽聽聽聽聽 2 tsp vanilla extract

聽聽聽聽聽聽 4-8 oz. tequila (consumer’s preference)

聽聽聽聽聽聽 Ground cinnamon and whip cream for garnish (optional)


1.聽聽聽聽聽聽 Warm the milk in a medium size heavy saucepan on medium heat, watching carefully.

2.聽聽聽聽聽聽 Add the cayenne, cinnamon, cocoa powder and vanilla extract as the milk begins to heat up.

3.聽聽聽聽聽聽 Continue stirring with rubber spatula, pressing out all the cocoa lumps until all ingredients are well combined.

4.聽聽聽聽聽聽 Divide the cocoa mixture into 2 large mugs and add 2-4 oz. of tequila into each mug.

5.聽聽聽聽聽聽 Top with whipping cream; sprinkle whipping cream with cinnamon.

6.聽聽聽聽聽聽 Cheers!