Mexican chocolate.
Cinnamon.
Alcohol.
Yes, please.
Boozy Mexican Hot Chocolate Recipe
Ingredients for Boozy Mexican Hot Chocolate:
- Cinnabon Cinnamon Liqueur
- heavy whipping cream
- sweetened cocoa powder
- brown sugar
- cinnamon
- Mexican Style Chili Powder
- sweetened cocoa powder
- Mexican chocolate chopped
- cinnamon sticks
- Cool Whip (or whipped cream–I prefer Cool Whip!)
- Candy Sprinkles for garnish
Makes two 2 servings
Directions:
You will need: a medium sauce pan, a whisk, and the ability to do A LOT of stirring.
- Over medium low heat add heavy cream. Constantly stir until cream begins to steam.
- Sprinkle in sweetened cocoa powder, cinnamon, and chili powder and whisk some more.
- Add the brown sugar and stir until sugar is completely dissolved.
- Slowly add chopped Mexican chocolate one tablespoon at a time and whisk until chocolate is completely dissolved.
- Keep stirring until chocolate 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 with a dollop of Cool Whip.
- Garnish with candy sprinkles.
- Serve and enjoy responsibly.
Notes: The thing about 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) but if you prefer, use the unsweetened variety and use less brown sugar.
I used Tazo Mexican Chocolate with excellent results. You could also use Ibarra or Abuelita.
Boozy Mexican Hot Chocolate Recipe
Ingredients
- 2 oz. Cinnabon Cinnamon Liqueur
- 1 cup heavy whipping cream
- 1 tablespoon sweetened cocoa powder
- ⅓ cup brown sugar
- ⅓ teaspoon cinnamon
- ½ teaspoon Chili Powder Mexican Style
- 1 tablespoon sweetened cocoa powder
- 4-6 tablespoons chocolate Mexican, chopped
- 2 Cinnamon sticks
- Cool Whip or whipped cream–I prefer Cool Whip!
- Candy Sprinkles for garnish
Instructions
- You will need: a medium saucepan, a whisk, and the ability to do A LOT of stirring.
- Over medium low heat add heavy cream. Constantly stir until cream begins to steam.
- Sprinkle in sweetened cocoa powder, cinnamon, and chili powder and whisk some more.
- Add the brown sugar and stir until sugar is completely dissolved.
- Slowly add chopped Mexican chocolate one tablespoon at a time and whisk until chocolate is completely dissolved.
- Keep stirring until chocolate 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 with a dollop of Cool Whip.
- Garnish with candy sprinkles.
- Serve and enjoy responsibly.
This is a beautiful recipe for post-taco-night! Yum!