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+ servings
Mexican Hot Chocolate with Tequila and Cayenne Pepper

Mexican Hot Chocolate with Tequila and Cayenne Pepper

A wonderful and warming cocktail for fall and winter with hot chocolate, tequila and cayenne pepper.
Course Tequila
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 Cocktails
Calories 666kcal
Author Creative Culinary


  • 3 cups Milk I used 1% and it was good
  • 1 and 1/2 bars Ibarra chocolate; broken into chunks
  • 6 Tbsp Scharffenberger Cocoa Powder
  • 2 Tbsp Cane Sugar
  • ⅛ - ¼ tsp Cayenne Pepper start with 1/8 tsp and season to taste
  • 4 ozs Tequila
  • ½ cup heavy whipping cream
  • Ground Cinnamon for Garnish


  • Warm the milk in a medium size heavy saucepan on medium heat, watching carefully.
  • Add the Ibarra chocolate, the cocoa powder and the sugar.
  • Heat until the chocolate dissolves, whisking to combine all ingredients.
  • Season with the cayenne pepper. Start with 1/8 teaspoon and season to your taste.
  • Pour the warm milk into 2 large mugs and add 2 oz of tequila.
  • Top with whipping cream; sprinkle whipping cream with cinnamon.


Serving: 1grams | Calories: 666kcal | Carbohydrates: 46g | Protein: 18g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 213mg | Fiber: 4g | Sugar: 18g