When have you ever known us to miss an opportunity to make a beloved drink into a boozy libation? It sure doesn’t happen often, and we didn’t skip a beat adding a little Don Julio Tequila to make the best ever spiked rendition from a seasonal favorite.
Our spiked Mexican hot chocolate captures that wickedly delicious play of flavors between the bittersweet chocolate, spicy cayenne, cinnamon and vanilla. The result is a rich, velvety sip that packs the perfect amount of heat. Add adorable pumpkin mugs from Pottery Barn and a decadent, homemade whipped cream with our signature ooey-gooey drip of chocolate and you have yourself—what we think is—one of the best ways to stay warm this fall.
And with that, loves, we close out a boozy October (the best kind). Rummy Spiced Cider, Ginny Gin Gin Punch, Boozy Butterbeer and Spiked Mexian Hot Chocolate…can you try to pick a favorite?? I hope you all have a perfectly haunting Halloween! Truly, MKR
- 4 cups 2% evaporated milk
- 2 cups whole milk
- 6 oz. Don Julio Tequila
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 2 1/2 tablespoons unsweetened cocoa
- 1 tablespoons ground cinnamon
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 4 cinnamon sticks
- 5 oz. bittersweet chocolate, cut into pieces
- whipping cream or marshmallow to top
- In a saucepan, whisk evaporated milk, whole milk, vanilla, sugar, cocoa, cinnamon, chili powder, cayenne and sea salt.
- Once combined, add cinnamon sticks and cook over medium low heat until warm, stirring occasionally.
- Once warm, add chocolate and cook until melted.
- Bring mixture to a simmer, reduce heat and continue to simmer until liquid thickens (approximately 10 minutes), stirring occasionally.
- In your pumpkin mugs, add Don Julio Tequila and Mexican hot chocolate, stir to combine. Top with whipping cream or marshmallow.
No joke, my mouth salivated when I saw this photo pop up in bloglovin. YUM!
xoxoxoxoxo
How many servings does this recipe produce?