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A Mexican inspired hot chocolate fortified with tequila and a pinch of chipotle powder kicks the holiday season up a notch!

Hot Chocolate Laced with Tequila

Inspired by Margarita Carrillo Arronte and Michael Turback
Course Drinks
Cuisine Mexican
Author TheSpicedLife


  • 3/4-1 3/4 cups (6-14 oz) whole milk, I usually do 2% with a splash of cream; I like 10 oz best
  • 2 oz good stone ground Mexican dark chocolate (I like Taza, chopped)
  • pinch of chipotle powder, optional
  • pinch of Ceylon cinnamon, optional
  • 1 oz tequila reposado, such as Casa Noble
  • 2-3 t agave syrup
  • Whipped cream for serving


  1. Heat the milk up in a heavy, stainless steel pot. I recommend starting with a lesser amount--later you can add more to taste.
  2. When tiny bubbles form at the edges and it steams, add the chopped chocolate. Whisk until it is mostly melted. Do not let it boil.
  3. Add the spices, tequila, and 2 teaspoons of agave syrup. Use a handheld blender to completely dissolve the chocolate and emulsify the entire mixture. For a single serving, you might need to tilt the pot to make the liquid deep enough for the blender.
  4. Taste for more agave syrup and more milk. Whisk in any of these you choose to add.
  5. Pour into a mug and top with whipped cream.