Tequila Spiked Mexican Hot Chocolate

Smooth, spicy Tequila Spiked Mexican Hot Chocolate with Homemade Cinnamon Marshmallows is rich, creamy treat that is sure to warm you up on a cold day! (gluten-free)

Calling all chocolate lovers AND all tequila lovers! I have the perfect drink to warm you up from the inside out: Tequila Spiked Mexican Hot Chocolate.

This smooth, creamy hot chocolate is the perfect base to be spiced up with a little cinnamon and a kick of cayenne, a flavor combination that’s just begging for a shot of tequila to round it out. I’m not one to deny anyone of their tequila wishes, so into the hot chocolate, it goes!

To take things up ANOTHER notch, I made some homemade cinnamon marshmallows to go along with this lovely Mexican hot cocoa. Because, why not?  They get all melty and frothy when you drop them into the top, making the perfect setup for a luxurious sip of hot chocolate and a serious marshmallow mustache. Mmmm.

Of course, if you’re just in the mood for some fabulous Mexican hot cocoa without a party, leave out the tequila. The Mexican Hot Chocolate is just as good on its own. Or if you really want to keep things classic, you can go bare-bones and leave out the spices, too. You still get a lovely, rich, heart-warming cup of deliciousness.

Although I highly recommend the spices. And the tequila. It’s one of the best ways I know to warm up and unwind on a cold evening. Bonus points if you sip it by the fireplace with somebody you love! Cheers!

Did you make this recipe? Please leave a star rating in the comments!

Tequila Spiked Mexican Hot Chocolate

Smooth, spicy Tequila Spiked Mexican Hot Chocolate with Homemade Cinnamon Marshmallows is rich, creamy treat that is sure to warm you up on a cold day! (gluten-free)

• Author: Kaleigh
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 3 cups 1x
• Category: drink
• Method: stovetop
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

For Mexican Hot Chocolate:

• 3 cups milk of choice
• 3 tbsp cocoa powder
• 3 tbsp tbsp granulated sugar
• Pinch salt
• 1/4 tsp cinnamon
• Pinch cayenne pepper
• 2 oz tequila

For Marshmallows:

• 1 1/2 tbsp unflavored gelatin
• 2 1/2 tbsp cold water
• 1 1/2 cups sugar
• 3/4 cup water
• 1 1/2 tsp cinnamon
• 2 tbsp cornstarch
• 2 tbsp powdered sugar

Instructions

1. To make hot chocolate, add all ingredients except for tequila to a small saucepan. Whisk to combine.  Heat on low until mixture comes to a gentle boil, stirring. Remove from heat.
2. Add tequila and whisk again. Divide into 3 mugs.
3. Top each mug with 1-2 cinnamon marshmallows (instructions below) or whipped cream.

To make cinnamon marshmallows:

1. Combine gelatin and 2 1/2 tbsp cold water in a small bowl. Let gelatin swell for about 10 minutes.
2. Dissolve sugar in the 3/4 cup water in a medium saucepan and heat over low heat.
3. Add gelatin and stir to dissolve. Raise heat to medium and bring to a boil. Boil mixture (not heavily) for 15 minutes. Remove from heat and let cool until lukewarm.
4. Pour cooled mixture into the bowl of a stand mixer (or large bowl with hand mixer) with cinnamon. Beat until the mixture is very thick and fluffy.
5. Line an 8×8″ dish with parchment or spray with cooking spray. Pour in mixture and let stand until marshmallows are set (this will take a few hours).
6. Cut marshmallows into squares or use a greased cookie cutter to cut into shapes. Combine cornstarch and powdered sugar and dust marshmallows with the mixture.

Notes

Marshmallow recipe adapted from http://ashleemarie.com/homemade-marshmallows/. Marshmallows should be made a day ahead of time.

Keywords: Mexican hot chocolate, tequila hot chocolate