Tequila Spiked Mexican Hot Chocolate

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)



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


  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 8x8" 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.


Marshmallow recipe adapted from Marshmallows should be made a day ahead of time.

Keywords: Mexican hot chocolate, tequila hot chocolate