Tequila Spiked Hot Chocolate Recipe

Tequila Spiked Hot Chocolate Recipe

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  • 2 Ounces milk
  • 2 Teaspoons sugar
  • 3 Ounces semisweet chocolate, chopped
  • ¼ Teaspoon cayenne pepper
  • 2 Ounces tequila
  • 1 stick cinnamon


Pour milk into a medium sized saucepan, and add chocolate, sugar, cayenne pepper, and cinnamon stick. Warm on low heat until chocolate is melted and the ingredients are incorporated, whisking regularly.

Remove from heat, pour into mug, add tequila, stir, and enjoy!

Nutritional Facts


Calories Per Serving614

Folate equivalent (total)15µg4%

Riboflavin (B2)0.2mg10.7%

8 Sinfully Delicious Spiked Hot Chocolate Recipes

OK, we take that back. That is a terrifyingly creepy sentence. Can we start over? How about three words to smooth things over: spiked hot chocolate.

Though we are fervent believers of infusing your favorite foods and beverages with alcohol (and in fact, boozy whipped cream would go great on some spiked hot chocolate), hot chocolate can indeed be respectably enjoyed on its own. It’s a delicious beverage, a mixture of milk (cow, goat, soy, almond, what have you) and chocolate. Done with dark chocolate—and topped with an agar agar marshmallow—it can even be vegan.

36 Gifts and Gadgets For Anyone Who Loves Drinks

But if you’re looking for some warmer-than-warm this season, and something a little naughtier than nice, there are more than a few ways to spike your mug. And since not everybody’s cup of cocoa is, well, everybody’s cup of cocoa, we have recipes categorized by flavor.

Spiked Nutella Hot Chocolate – NUTELLA & BOURBON

Not sure about the yield here, since there’s 1 ½ cups of milk, 1/3 cup of Nutella, and a whopping 4 ounces of bourbon that goes into this one. But it’s a super-rich offering. Just don’t consume if you’re allergic to nuts. Or bourbon.

Minty Schnapps Hot Chocolate – MINT & TEQUILA

Cocoa. Sugar. Chocolate chips. Tequila. Schnapps. Not a combination of words you’d expect to hear, but it makes for a tasty treat. Bonus points for the mint coolness masking some of the alcohol. Plus, two kinds of chocolate chips…

Pumpkin Pie Hot Chocolate – PUMPKIN

If you’re one of the diehard few not letting go of pumpkin spice season, this is the hot chocolate for you. Made like a traditional stovetop hot chocolate, except with pumpkin puree and some (forgive us) pumpkin pie liqueur.

Red Wine Hot Chocolate – RED WINE

Bear with us here—red wine goes with chocolate, right? This recipe just takes that union a little bit further with total gooey integration. Warm milk, melted chocolate chunks, and a few glugs of your red wine of choice (nothing too tannic, but also nothing too light).

Ancho-Spiked Hot Chocolate – SPICY

Get a little Aztec with your hot chocolate. Ancho chile and cinnamon infused into milk and heavy cream, enriched with vanilla bean and chopped bittersweet chocolate. The—surprising—kicker: anise-flavored liqueur (Epicurious recommends Pernod, or Mexican Xtabentun).

Rummy Hot Chocolate – RUM

Honey, cinnamon, and brown sugar make for a lush welcoming mat for rum in this doubly-warming hot chocolate. Plus, Nigella Lawson tends to make sinful things seem a lot more forgivably sweet.

Grand Marnier Hot Chocolate – ORANGE

The combination of orange and chocolate, like the combination of mint and chocolate, is divisive, ending friendships, ruining bake sales, and keeping us all hoarding our combo of choice. But if you are an orange-choco fan, this should do your right, and really easily—just douse your stovetop hot chocolate with some Grand Marnier and feel the classiness wash over you.

Frozen Hot Chocolate Margarita – FROZEN

If you’re a traditionalist, there are a couple of things working against this hot chocolate: it’s not hot, and it’s got three kinds of booze (tequila, Grand Marnier, and Kahlua). But if you can get your hands on some of Serendipity’s frozen hot chocolate mix, all that’s left is chucking a few ingredients into a blender and putting on a sweater.

Boozy Hot Chocolate

When the weather’s cold and you need a warming pick-me-up, nothing beats a good hot chocolate. Except, of course, a Boozy Hot Chocolate. Adding a dose of liquor to your mug creates a rich, satisfying cocktail that’s perfect for enjoying after a long day on the ski slopes or as a decadent after-dinner treat.

The drink combines semisweet chocolate, milk, marshmallows and the spirit of your choice and is easy to make, even if you don’t know a shaker from a strainer (with this recipe, you require neither.)

The best thing about the Boozy Hot Chocolate is that it’s endlessly customizable. It’s a real winner at parties, where you can lay out various ingredients and let your guests choose their own adventure. Different chocolates will produce different tasting drinks just be sure to choose a chocolate that will melt smoothly in your mug. The milk is also up to you—choose whole milk for a richer drink, and lower-fat milk for a lighter beverage. Those same principles apply to the spirits, too.

If you want to spike yours with whiskey, go for it. If someone would rather use rum, no problem: Break out the rum. And if another person prefers añejo tequila or brandy, great, both spirits make a fine drink. There are no rules here, but aged spirits tend to work best. Neutral vodka, biting London dry gin or grassy agricole rhums can disrupt the rich blend of chocolate and milk.

The Boozy Hot Chocolate is simple to construct and it goes down easy, no matter the route you go. And you don’t need to wait for a party to enjoy one. If the craving strikes for something sweet and spiked, build yourself a tasty fireside nightcap before settling into your favorite chair. You deserve it.

Spiked Hot Chocolate Is the Best Way to Survive Winter

So far this winter (still over two months to go!) we’ve gone through multiple variations of Irish coffees and hot toddies.

Those serve their purpose. But for something a little more decadent, we wanted to switch gears and try something sweeter and even more comforting.

Enter: Spiked hot chocolate.

There are multitudes of ways you can work with this delicious combo, from types of chocolate to your choice of spirit — below, we’re using tequila, bourbon and brandy, among other tipples. It can be a decidedly simple recipe, with as few as 2-4 ingredients, or something more complex and time consuming (and worth it).

Remember, the chocolate part is just as important as everything else. “I think the creamier the hot chocolate the better,” says Amy Probasco, Cocktail Consultant for Hornitos Tequila. “Texture is everything! So using actual chocolate — or even just milk or a milk substitute instead of water with your favorite mix — will really help with the overall richness of the drink.”

Probasco also suggests adding warming spices like cinnamon and chili powder, or playing around with mint, because we all know how well those ingredients go with chocolate. And don’t forget the garnish. “I like fairly decadent hot chocolate garnishes, so I use whipped cream and marshmallows in mine,” she says. “ I’ve even made flavored whipped creams – a cinnamon or orange whipped cream would be really fantastic.”

Below, a few boozy hot chocolate recipes:

Tequila Hot Chocolate
Amy Probasco, Cocktail Consultant for Hornitos Tequila

“Like chocolate, tequila can have a range of flavors, depending on the region and distillation or aging, which makes pairing them together really fun,” says Probasco. “Aged tequila, such as Hornitos Reposado, often also has underlying spice notes like cinnamon and vanilla, and is my go-to for tequila and hot chocolate.”

1.5 oz. Hornitos Reposado Tequila
2 pinches cayenne chili powder
1 pinch grated cinnamon
6.5 oz. hot chocolate* (use your favorite brand or recipe below)

*Hot chocolate: 1 cup semi-sweet chocolate chips : 1 can (14oz) sweetened condensed milk : 4 ½ cups milk. In a pot over medium heat, melt chocolate. Add sweetened condensed milk and stir until smooth. Slowly whisk in milk. Simmer, but don’t boil. Can store refrigerated for up to two weeks.

Make hot chocolate according to directions. If using a mix, we recommended using milk or milk substitute instead of water. Fill your mug up to the top with hot water and allow to temper for 45 seconds. Dump hot water and refill with hot chocolate. Add rest of ingredients and stir to fully combine. Garnish with whipped cream, grated cinnamon and marshmallows.

Haute Chocolate
Nicole Ross/Ian Campbell of The Chester (NYC)

0.5 oz Hennessy
1 oz crème de cocoa
1 oz crème de menthe
3 oz steamed milk
3 tbsp hot chocolate mix

Steam milk, mix in chocolate mix, stir in Hennessy, crème de cocoa and crème de menthe. Top with Bailey’s infused cream, crushed peppermints and mint sprig.

Catskills Campfire Cocoa
Brian Facquet, Founder of Do Good Spirits

This one is dead simple: Heat water or milk with your favorite hot cocoa and add 2 ounces of bourbon cream. Top off with toasted marshmallows, graham cracker crumble and chocolate syrup.

Grown Up Hot Chocolate
Gabriel Figueroa, Assistant Restaurant Director at Vestry (NYC)

And this one will take some time, but it’s worth it … and it’s only alcoholic at the end, so you can totally use this for virgin drinks. “This hot chocolate is more than just one note,” says Figueroa. “There’s a balance of sweetness, spices, creaminess and savory notes here that can be enjoyed for all ages. For grown ups, add in the mezcal for a nice smokey campfire quality.”

1k 70% chocolate
5g cinnamon powder
2g nutmeg powder
5g kosher salt
30g chocolate bark (Valrhona)
90g half-and-half
100g glucose

In a heat-proof bowl, measure out chocolate, cinnamon, nutmeg, salt and glucose (if you don’t have glucose at home, use corn syrup). Double bowl chocolate mixture, which means using a sauce pot filled with water maybe a quarter of the way, then place your metal chocolate bowl on top. Over medium to medium-low heat, melt the chocolate on top and mix all the ingredients together until thoroughly combined.

Once combined, pour chocolate bark onto a cookie tray and spread as thin as possible. This will make it much easier to portion once the chocolate sets. Let the chocolate cool to room temperature then chill in the fridge until hard. Once chilled, portion the chocolate bark to 30g or if you don’t have a scale then try 1/4 cup.

When you’re in the mood for hot chocolate measure out 90g of Half & Half (or 3/4 cup) and steam or simmer on a stove. Then measure out 1oz of mezcal into your favorite mug. Once the half & half is steamed/simmered, add the chocolate bark, let it hang out for a few minutes, then swirl until you have chocolate milk. Bring to a steam/simmer once more before serving then pour into your mug with the mezcal.

Story Time
Kelly Blackwell, bar manager at the Old Hickory Whiskey Bar (Pensacola, FL)

“Chocolate meets bourbon meets spice, this is sweet, creamy and delicious with a bit of kick,” says Blackwell. “It’s a spirit-forward after-dinner drink, reminiscent of a Mexican coffee.”

1.5 oz Town Branch Bourbon
0.5 oz Bluegrass Sundown Coffee Liqueur
1 oz simple syrup
2 small barspoons sipping chocolate
2 oz hot water
3 drops mole bitters
Pinch of cayenne pepper

Stir all ingredients with the hot water and top with a bruleed marshmallow. Serve with graham crackers and chocolate on the side for an adult version of the classic s’more.

Yes, you read that right: This drink by The Well Floured Kitchen is not only spiked with tequila, but it’s also frozen, so it’s best enjoyed on an abnormally warm fall day. We suggest you break these babies out at your next holiday party—you’re sure to instantly win your guests over.

This warm winter treat by Ex Sloth is piping hot—and if you have 10 minutes, you have time to concoct this rich drink. You might expect the dark chocolate flavor, but you’ll be (pleasantly) surprised by the jalapeno lime salt and walnuts.

Tequila Spiked Mexican Hot Chocolate

This tequila spiked Mexican hot chocolate is a sweet and spicy, boozy take on regular vegan hot cocoa. It’s also paleo and gluten free friendly, only calls for 10 ingredients and can be ready in 15 minutes.

We finally got a good inch of snow over the weekend. Granted, it was mostly gone by Monday afternoon but I still took it as a sign that the holidays are officially here. And you know what that means.

It’s time for simmering holiday spices, thick socks, cozy blankets, warm nights by the fire candle and giant mugs of tequila spiked Mexican hot chocolate.

Yes, I said tequila spiked Mexican hot chocolate.

The recipe is super simple, only calling for 10 ingredients and about 15 minutes on the stove. It’s also completely vegan and can be paleo and gluten free if you use tequila made from 100% agave.

But why Mexican hot chocolate? Well, this week’s ingredients for the Marinate competition were dark chocolate, jalapeno lime salt and walnuts.

I know, I know. Those three things don’t really scream vegan hot cocoa. But throw in some milk, cinnamon, nutmeg and cayenne and you’ve got the makings for an easy vegan Mexican hot chocolate.

The jalapeño lime salt inspired me to add some tequila into the mix. I used it to rim my margarita glasses all summer long, so it seemed fitting to booze up this recipe too.

And of course, no mug of vegan hot chocolate is complete without coconut whipped cream, chocolate sauce and for the purposes of the competition, some crushed walnuts.

When it comes to hot drinks, I tend to stick with coffee in the morning and tea at night. So I wasn’t really sure how this boozy hot chocolate would turn out. But hot damn, it gives last winter’s chai hot chocolate a run for it’s money.

It’s thick, creamy and perfectly spiced with a little extra heat from the alcohol. Not a bad way to kick off the holiday season if you ask me.

If you make this vegan hot cocoa, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

Ingredients for Mexican hot chocolate

Except for the alcohol, you’ll need all of these ingredients for both the spiked hot chocolate and the mocktail version.

  • almond milk– I’m sure the drink will taste great with any other dairy free milk too, but I’ve only used almond milk
  • coconut cream or canned coconut milk– If you use coconut milk, be sure to discard the water on top first
  • chopped bittersweet chocolate– Chocolate chips can be used instead of a bar, but you will have to stir it often to prevent it from burning. Bars, chopped into small pieces will give you the best results.
  • unsweetened baking chocolate or semi sweet chocolate– Feel free to use a dairy free variety if you need or want to
  • ground cinnamon and cinnamon sticks
  • ground nutmeg– I recommend grating nutmeg fresh for the best flavor, but ground powder is fine
  • chili powder– If you want to kick up the spice level, use half chili powder and half cayenne pepper!
  • vanilla extract
  • agave or maple syrup– Another option is to replace the agave with 1/2 to 2/3 cup sweetened vegan condensed milk for extra creaminess.
  • unsweetened cocoa powder
  • gold tequila– Depending on the manufacturer, this variety of tequila gets its amber color from the infusion of either caramel or agave syrup
  • chocolate liqueur or liquor
    • For the cocktail version, I used Godiva Dark Chocolate Liqueur, which is dairy free, 72 % cacao, and also lower in sugar than regular chocolate liqueur. You can find it most liquor stores.
    • For the mocktail version, or really, either version, you can use chocolate liquor.

    Unlike chocolate liqueur, there is no alcohol in chocolate liquor. Also known as cocoa mass or cocoa liquor, it’s an alcohol-free base for making all forms of chocolate.

    It’s made from cocoa beans that are fermented, dried, roasted, and hulled, and it contains roughly 55% cocoa butter and 45% cocoa solids.

    How to make non-alcoholic or spiked hot chocolate

    It doesn’t get much easier than this, y’all… Check out this RECIPE VIDEO!

    I like to use a kitchen torch to toast the marshmallows.

    Just set them onto a baking pan and pass the flame over the top of the marshmallows.

    I’ve seen people try to do it fire pit style, using a gas flame stove, but that seems super dangerous to me! Be careful, people! Haha.

    If you need other drink ideas for the holidays, I have a couple of great recipes! Check out this paloma cocktail recipe, and this turmeric pineapple shrub.

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    Vegan Tipsy Mexican Hot Chocolate with Tequila

    Here’s my take on a Mexican Hot Chocolate, also known as Chocolate Caliente con Tequila !

    Mexican hot chocolate is also known as ‘champurrado’ which means ‘hot maize chocolate drink’ it also translates to ‘a mixture of things’

    Traditional Mexican hot chocolate is made with ‘masarica’ or corn flour, also used in making tortillas and tamales. The type of chocolate used is ‘Abuelita’ which is spiced chocolate made by Nestle. The hot chocolate is traditionally made in a ceramic pot and is stirred using a ‘Molinillo’ I haven’t used these things in my recipe, I have just a saucepan and a whisk but it turns out fabulously! There are lots of variations of Mexican hot chocolate and I decided to make my own spin on this delish traditional drink by using a dash of agave and a shot of tequila for a tipsy hot toddy.


    So I had to look this up but Tequila, made from the agave plant, is in fact vegan friendly. However, it’s best to opt for a brand without the traditional worm, I like Don Julio Blanco Tequila.

    If you like hot chocolate recipes, you may love this Hot Choc Chai made with masala chai tea, coconut milk and coconut cream or maybe you will love this this naughty indulgent spicy Mexican Hot Chocolate with Masala Chai.


    The difference between Mexican and regular hot chocolate is usually down to the complex flavours of the spices involved. Mexican hot chocolate is usually made with corn flour and traditional abuelita to give the drink a more grainy and filing texture. Mexican hot chocolate generally contains spices such as vanilla, cinnamon and chili whereas regular hot chocolate does not.

    Here’s my take on a Mexican hot chocolate, a Mexican style hot chocolate made with vegan ingredients and also a dash of Mexican tequila at the end for a tipsy treat.


    Tequila is a trendy Mexican distilled liquor made from the weber blue agave plant. I like using tequila blanco (white tequila) for this tipsy Mexican hot chocolate. Alternatively, you can use whatever tipple you like in this recipe or leave the booze out all together.


    Spicy peppery hot chocolate first came from the ancient Aztecs. They added hot peppers to make bitter hot chocolate instead of sugar to make sweet hot chocolate. Over time, the two have been combined to create a totally fabulous sweet and spicy combination.

    Mexican Hot Chocolate As a non-coffee drinker I really like to play up different flavors of hot chocolate. The regular stuff is good and all, but sometimes it gets boring. If I am going to drink hot chocolate, then I want it to be exciting. Last year I made some really yummy Mexican Chocolate Chunk Cookies for a cookie swap. I’ve always loved those flavors, but something about those cookies stuck with me – then I got the idea to use them in hot chocolate for my 12 Cocktails of Christmas. If you’re looking for an amped up hot chocolate, then this is for you. And even better if you’re looking for a fun new hot cocktail too. I started this hot chocolate out with cocoa powder. Here in AZ I have access to copious amounts of Mexican chocolate (which is to die for in this) but I realize that’s not the case elsewhere so we are starting with basics. It gets whisked up on the stovetop with a healthy dose of cinnamon and a tiny pinch of cayenne – it gives it a little bite and a teensy bit of heat (Go easy on it, a little cayenne goes a long way!). You can stop there and serve it like that if you’re serving kiddos, or you can throw in an ounce of tequila. What’s a Mexican hot chocolate without tequila?! In this recipe I use agave as the sweetener – it pairs really nicely with the tequila. If you aren’t a fan or perhaps can’t find it in your area, you can substitute it with 1/4 cup of white sugar. I topped mine with some whipped cream, a sprinkle of cinnamon and a big cinnamon stick to stir. 9 Spiked Hot Chocolate Recipes

    Even with its steamy heat, hot chocolate is a drink that can be enjoyed all year round. It’s warm, chocolatey goodness can be enjoyed fully even in the dead of summer. Still, there’s nothing like being able to curl up on a cold winters night with a nice, steaming cup of cocoa.

    It is entirely possible that the only thing better than classic hot chocolate is hot chocolate that has been enhanced with a bit of alcohol. Bailey’s Irish Cream, bourbon, and even straight vodka go surprisingly well with everyone’s favorite winter drink. These recipes may not be suitable for the little ones in your life, but they’ll definitely add a little extra somethin’, somethin’ to those chilly nights.

    1. Spiked S’mores Hot Chocolate

    This hot chocolate is fun, delicious, and a little showy, which makes it perfect for parties and even better for a little weeknight winter fun! The actual hot chocolate is spiked with enough vodka and Irish cream to make it boozy, while the rim of the glass is dusted with graham cracker crumbs and the top is finished off with a toasty marshmallow.

    Find delicious food recipes and style inspiration at Dream A Little Bigger.

    2. Spiked Peppermint Mocha Hot Chocolate

    Peppermint and chocolate are the perfect sweet holiday combination, and they are only made better with the presence of Irish cream in this hot cocoa recipe. The fully homemade hot chocolate is filled with a peppermint mocha creamer then topped with a freshly made peppermint mocha whipped cream. This recipe is a double whammy of deliciousness.

    Good Life Eats is full of fun, delicious recipes and great travel tips and inspiration.

    3. Kahlua Hot Chocolate

    Everyone’s favorite coffee liqueur fits in perfectly with this simple but delicious homemade hot chocolate. Sweet, creamy, and lightly spiked, this recipe is the perfect combination of boozy and delicious. The marshmallow, chocolate, and caramel garnishments only make it more enjoyable.

    Find amazing cookbooks, great recipes, and healthy living tips at Damn Delicious.

    4. Tequila Spiked Mexican Hot Chocolate

    Mexican hot chocolate is known for having a little bit of a kick even without any added alcohol but the generous tequila, when combined with the spiced hot chocolate, is on a whole new level. Even better than the delicious boozy treat is the fact that it is vegan, paleo, and gluten-free!

    See tips, encouragement, and resources on living the healthiest life possible at Ex Sloth.

    5. Spiked White Hot Chocolate

    Along with the vodka, a bit of nutmeg and cinnamon spice up this white hot chocolate. The simple recipe is incredibly easy to put together and simple enough to appeal to anyone who loves a boozy surprise in their winter drinks.

    Oriental Trading has tons of DIY and crafting projects for weddings, parties, and regular day-to-day life.

    6. Boozy Raspberry Hot Chocolate

    In its traditional form, hot chocolate isn’t typically combined with fruit. Luckily, the presence of raspberries doesn’t take anything away from the decadent goodness in this recipe. Chambord gives this sweet recipe a boozy flair while the fresh raspberries and whipped cream spruce things up a little.

    Head over to Host The Toast to find delicious desserts, amazing dinners, and incredible snacks.

    7. Spiked Nutella Hot Chocolate

    Nutella and simple chocolate may be super similar in look and color, but the tastes are completely different and that definitely shows in this recipe. Sweet, nutty, and full of flavor this Frangelico spiked hot chocolate never fails to be exciting.

    Find more great cocktail recipes at Drinkwire.

    8. Black Cherry Bourbon Hot Chocolate

    This recipe only calls for five simple ingredients and while it does take advantage of some high-end hot chocolate mix, the flavor doesn’t suffer at all. Boozed up with individual bottles of cherry bourbon, this hot chocolate is the perfect tool for livening up holiday parties!

    Find delicious recipes and style inspiration full of soul at Sugar & Soul.

    9. Cinnamon and Whiskey Hot Chocolate

    A little more subdued and slightly less flashy than the other recipes on this list, this hot chocolate recipe will fill you with warmth. A simple homemade base is mixed with a bit of whiskey then garnished with a liberal amount of cinnamon, which makes it perfect for the season.

    Find everything from healthy dinners to decadent desserts at A Brown Table.