Pour a splash of milk into the pot and whisk it until the cocoa powder dissolves.

Spiked mexican hot chocolate recipe. For spiked mexican hot chocolate mix in alcohol by the cup or in the pot depending on whether or not you want a non spiked option. Mix all ingredients in a cup and top with whipped cream. Pure vanilla extract 1/4 tsp.

Easy to make in a crockpot, make this recipe with or without alcohol. Mix with half the chipotle and half the cinnamon. Heat the milk, cream, brown sugar, salt, and guijillo chile on the stove in a heavy saucepan until bubbles form around.

Web ingredients in abuelita chocolate. 70% dark chocolate 2 tsp. Web this spiked mexican hot chocolate recipe is the perfect winter cocktail to cozy up to this holiday season!

Rich hot chocolate is flavored with cinnamon, sweetened with marshmallows then kicked up a notch with coffee tequila. I also added a pinch of cayenne pepper to give it a little spicy end note, but that’s totally optional. 2 tablespoons unsweetened cocoa powder, 2 tablespoons brown sugar, 2 cups whole milk.

Whisk together the chocolate, cocoa powder, sugar, cinnamon, and cayenne (if using) in a dutch oven or large pot. Top each mug with whipped cream and a sprinkle of. Enjoy a frothy mug of this subtly spiced mexican hot chocolate recipe, made with real melted chocolate, cinnamon, vanilla extract, and just a pinch of cayenne.

Cornstarch (optional thickener) 1 tsp. Add the cocoa powder and ¼ cup of the milk and whisk until the cocoa powder is mostly integrated. Our spiked mexican hot chocolate is the perfect drink for a cold night to wrap your hands around.