An essential drink of any holiday season is hot chocolate: sweet, warm and the perfect accompaniment to nights curled by the fire, classic films like “It’s a Wonderful Life” and “A Christmas Story” playing in the background.
But this time of year can also be a little stressful — so why not spike that mug of hot chocolate with a little bit of booze? To that end, try this Spiked Mexican Hot Chocolate recipe. It’s also been spiced up with the addition of just a pinch of cayenne pepper and the always necessary cinnamon. Try brewing up the hot chocolate in a single-serve machine like iCoffee, which launched this year with mechanisms that release coffee’s (or another beverage like hot chocolate’s) most alluring aromas and flavors.
Consider this hot chocolate your latest holiday obsession.
Spiked Mexican Hot Chocolate
1 oz. tequila
1 tsp. agave nectar
Pinch of cayenne pepper
Pinch of ground cinnamon
1 hot chocolate single-serve pod
Whipped cream
Additional ground cinnamon and/or cinnamon stick for garnish
In the bottom of a 10-ounce mug, add the tequila, agave, and a pinch of cayenne and cinnamon. Using a single-serve brewer like iCoffee, brew 8 ounces of hot chocolate into the mug. Stir to combine.
Top with whipped cream and garnish with additional ground cinnamon and/or a cinnamon stick.
— Stephie Cooks, blogger
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