This site contains affiliate links. Please see Policies for more information.

It’s a cold day, you’re looking for the perfect warm drink to help warm your body after a long day of work. Look no further, we have the perfect boozy hot cocoa recipe for you.

Mexican chocolate. Cinnamon. Alcohol. Whipped cream. Yes, please! It’s the perfect warm drink to serve to your guests, or to even enjoy alone.

images and text of Boozy Mexican Hot Chocolate for pinterest

It doesn’t get better than this. Wait, it does. Topped with whipped cream and candy sprinkles, our Boozy Mexican Hot Chocolate really is a dream in a mug.

Our rich and delicious hot cocoa is super easy, with little prep time and lots of flavor. If you have two mugs and love chocolate, this recipe is for you.

Our spiked hot chocolate is a fancy twist on the classic hot chocolate, however we have much more incredible and complex flavors in our mug. A cup of our hot cocoa will be the perfect drink to enjoy on a cozy chilly evening.

white cup of Boozy Mexican Hot Chocolate with sprinkles on the table around cup

Where’s the Recipe?

Here at My Crazy Good Life we are dedicated to creating delicious recipes that are easy to follow. We strive to provide detailed instructions, nutritional information, recipe tips, as well as healthy eating plan point information.

If you are confident and ready to get started, simply scroll down to the bottom of the page where you will find our easy to print Boozy Mexican Hot Chocolate recipe.

Our recipes are also created with the ability to change serving size. If you are wanting to make this recipe for more than 2 people, simply toggle the serving size amount on the recipe card and it will recalculate all of the ingredients amount just perfectly. Enjoy!

Table of Contents

Ingredients for Boozy Mexican Hot Chocolate:

Cinnabon Cinnamon Liqueur: This liqueur was made to be served in a hot beverage.
Heavy whipping cream: A classic ingredient of hot cocoa, heavy whipping cream will allow the drink to be more creamy and flavorful than if we used whole milk or hot milk.
Sweetened cocoa powder: This is the good stuff. Adds the perfect amount of chocolate flavor without overwhelming the other ingredients.
Brown sugar: Brown sugar is the perfect sweetener for our hot chocolate.
Cinnamon: Who doesn’t love cinnamon in any and all recipes? Cinnamon always reminds me of warmth and baking with my older relatives.
Mexican Style Chili Powder: Mexican style chili powder spices tend to pack more heat than regular chili powder. If you aren’t sure you can handle the heat, swap out the Mexican style chili powder for regular chili powder. If you can’t find Mexican Style Chili Powder, you may also mix regular chili powder with a little cayenne pepper to increase the heat. Be careful though, cayenne pepper is spicy!
Sweetened cocoa powder: We personally think the cocoa powder provides are more authentic and deep flavor to the recipe than chocolate syrup does. You may also use unsweetened cocoa powder if thats all you have on hand, we recommend increasing the amount of brown sugar you use just a bit.
Mexican chocolate: We’re all about chocolate. Mexican chocolate is a complex chocolate that is made with coarsely ground cocoa. In this recipe, you’ll chop the Mexican chocolate bar or wheel into delicious tiny chocolate chips that will eventually be in the form of melted chocolate. You should be able to find Mexican chocolate at most grocery stores. I’ve also purchased my Mexican chocolate on Amazon.
Cinnamon sticks: The perfect garnish for your mug. A cinnamon stick serves as the perfect stirring stick to help blend all the flavors together in your mug, while releasing a dreamy cinnamon flavor.
Cool Whip: Whipped cream also works, however for this recipe I prefer Cool Whip!
Candy Sprinkles: Candy sprinkles make everything look, taste, and feel more festive.

How to Make Boozy Mexican Hot Chocolate:

Over medium low heat add the heavy cream to a medium saucepan. Constantly stir using a whisk until cream begins to steam.
Sprinkle in sweetened cocoa powder, cinnamon, and chili powder to the saucepan and whisk some more.
Add the brown sugar and stir until sugar is completely dissolved.
Slowly add chopped chocolate one tablespoon at a time and whisk until chocolate is completely dissolved. Be sure to slowly add chopped chocolate to the mixture, you’ll have a more even texture if you give the chocolate a few seconds to melt before adding more.
Stir until chocolate mixture is smooth.
Add Cinnabon Cinnamon Liqueur and wait until mixture begins to steam again.
Do a taste test and add more chocolate or spices depending on your personal taste (see note below).
Pour into espresso mugs.
Top the Mexican hot chocolate with a dollop of Cool Whip or whipped cream.
Garnish with candy sprinkles and cinnamon stick.
Serve immediately and enjoy responsibly.

white mug with Boozy Mexican Hot Chocolate, topped with whipped cream and pink sprinkles

Recipe Tips

Mexican hot chocolate is that it is traditionally a rich, dense beverage (less sweet and with a thicker consistency than the American variety), so the key is to find a consistency that suits your taste.
For a thicker mixture, add more semi-sweet Mexican chocolate and for thinner results, use less chocolate or add a little more whole, skim or 2% milk.
I used a sweet cocoa powder (Ghirardelli Sweet Ground Cocoa) in my hot chocolate, but if you prefer a less sweetened flavor, use the unsweetened variety and use less brown sugar.
I used Tazo Mexican Chocolate with excellent results. You could also use Ibarra or Abuelita.
Garnish instructions: We chose to use candy sprinkles to garnish our spiked Mexican hot chocolate, but you could also garnish with a dash or two of dark chocolate sprinkles.
Our spiked mexican hot chocolate is delicious, however we understand that you don’t always want alcohol in a drink. If you are looking for a non alcoholic version, you could omit the cinnamon liqueur and increase the amount of cinnamon you use in the recipe. You could also swap in a spiritless liqueur in the place of the Cinnabon Cinnamon Liqueur.
This recipe is best while served immediately, if leftovers remain store in an airtight container and reheat slowly in a small saucepan.
While this recipe was created to be served warm, our boozy Mexican hot chocolate could also be enjoyed cold. Let the drink cool down slightly and serve over ice. No need to wait until a wintery day to enjoy this drink.
This recipe could easily be made dairy free by using coconut based whipped cream and coconut cream in place of the heavy whipping cream. I haven’t recipe tested this version yet, but I bet it would be just as delicious as the dairy option!

close up of ingredients to make Boozy Mexican Hot Chocolate

Becca

Recipe creator, self-confessed healthy food snob, and PN1 Nutrition Coach. I create healthy recipes with minimally processed ingredients, but have never turned down a brownie. ;)