Boozy Mexican Hot Chocolate Recipe
This delicious dessert has grown up! The recipe for this boozy Mexican Hot Chocolate is super easy to make and tastes so good!
Servings: 2
Calories: 787kcal
Equipment
- Enameled Cast Iron Pan
- Whisk
Ingredients
- 1 cup heavy whipping cream
- 1 tablespoon sweetened cocoa powder
- ⅓ teaspoon cinnamon
- ½ teaspoon Chili Powder Mexican Style
- 2 oz. Cinnamon Liqueur
- ⅓ cup brown sugar
- 1 tablespoon sweetened cocoa powder
- 4-6 tablespoons chocolate Mexican, chopped
- 2 cinnamon stick
- Cool Whip or whipped cream–I prefer Cool Whip!
- candy sprinkles
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. 1 cup heavy whipping cream
- Sprinkle in sweetened cocoa powder, cinnamon, and chili powder and whisk some more. 1 tablespoon sweetened cocoa powder, ⅓ teaspoon cinnamon, ½ teaspoon Chili Powder
- Add the brown sugar and stir until sugar is completely dissolved. ⅓ cup brown sugar
- Slowly add chopped Mexican chocolate one tablespoon at a time and whisk until chocolate is completely dissolved. 4-6 tablespoons chocolate
- Keep stirring until chocolate is smooth.
- Add Cinnabon Cinnamon Liqueur and wait until mixture begins to steam again. 2 oz. Cinnamon Liqueur
- Do a taste test and add more chocolate or spices depending on your personal taste (see note below). 1 tablespoon sweetened cocoa powder
- Pour into espresso mugs.
- Top with a dollop of Cool Whip. Cool Whip
- Garnish with candy sprinkles. candy sprinkles
- Serve and enjoy responsibly.
Notes
Makes two 2 servings
Nutrition
Calories: 787kcal | Carbohydrates: 63g | Protein: 5g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 163mg | Sodium: 70mg | Potassium: 300mg | Fiber: 5g | Sugar: 58g | Vitamin A: 1898IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg