Recipe for Spiked Mexican Hot Chocolate

My friend Melissa makes the best Mexican hot chocolate recipe, and in her honor we threw in an unexpected spike. She inspires me with her authentic Mexican cooking where the food is scrumptious, and there is more than enough  for huge groups of people. She walked us through her amazing, easy method for making authentic Mexican hot chocolate.

Typically there is cinnamon, nutmeg or even chili powder in a Mexican hot chocolate recipe. The spices are usually subtle, and I love how they give such a depth of flavor to each hot cup.

Wait no longer for the secret recipe.

Spiked Mexican Hot Chocolate

What you will need:

• 2 wheels of Barra chocolate, found in the grocery with the hot chocolate
• 4 cups of milk
• 16 oz of Tequila
• Whipped cream
• Cayenne pepper

Instructions:

1. Heat 4 cups of milk in a pan, stirring constantly
2. Melt 2 wheels of Barra chocolate into the milk, stirring constantly
3. Add 1/2 cup of chocolate to a mug with 1-2 oz of Tequila
4. Top with whipped cream and cayenne pepper

You might ask why we add the Tequila to the mug when I’m sure you could just add 8-16 oz to the pot.  We like to add it directly to the mug, so we can tailor each serving to different tastes. We also fed some of the extra chocolate to the children.

Why is Tequila the best?

We tried a lot of variations of this recipe. I’ll be honest, adding Tequila, just didn’t seem like it was going to be our favorite. However, a great recipe is about trying all your options. We first tried the hot chocolate with Kaluha. The chocolate has a bit of spice and a lot of sweetness, so the Kaluha just didn’t work. We won the day when we tried it with Tequila.

Wow!

When you pair the sweetness of the Barra Chocolate with the punch of the Tequila it was amazing. We barely spoke until we had savored our whole cup.  You should note that a little goes a long way. I say that admitting I love sweets.  You could even half the recipe if it were for 2 or 3 people.

What pairs well with hot chocolate? Check out this article at About Food.