Print This Recipe Written by Chacha on Feb 6th, 2016 in Chocolate, Cinnamon, Cocoa powder, Dairy, Hot chocolate, Milk, Tequila, Vainilla | No Comments

Boozy hot chocolates are a solid choice for winter weather, heating you up from the inside out with both temperature and alcohol. That’s why I chose to spike my recipe with tequila, but it’s easy to make it kid friendly by simply leaving out the alcohol. When cooking, add the tequila off the heat, so the alcohol doesn’t cook off.

I used whole milk for optimal creamy results, but you can sub in almond or soy milk to make it dairy free. Or tip the scale the other way and add a bit of cream or half-and-half for luxury.

Tequila goes so well in this rich, spicy, steamy mug of boozy hot chocolate. Topped with fresh whipped cream and cocoa powder, is the perfect cocktail to keep you warm all winter long.

Yield: 1 serving


For Hot Chocolate:

  • ½ ounce 60% semisweet chocolate, chopped (see cook’s note below)
  • ¾ cup whole milk
  • ¼ cup water
  • 2 tablespoons Dutch processed cocoa powder
  • 1 tablespoons granulated sugar
  • ¼ teaspoon pure vanilla extract
  • Pinch fine sea salt
  • ¼ teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 2 tablespoons tequila

For Topping:

  • Fresh whipped cream
  • Cocoa powder


Melt the chocolate in a medium saucepan over low heat. Once it’s melted, add all of the remaining ingredients, except the tequila. Raise the heat to medium high and cook, whisking constantly to avoid lumps, until the mixture is smooth and beginning to bubble, about 2 to 3 minutes.

Remove from the heat, stir in the tequila. Pour into a mug. Top with whipped cream and a dusting of cocoa powder and serve.

Cook’s Note: If you can find a block of Mexican chocolate, use that in place of semisweet for an extra-spicy kick.

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