Tequila Mexican Spiked Hot Chocolate Recipe
Tequila Mexican Spiked Hot Chocolate
Advanced Mixology
6 to 8
140 minutes
This drink is for you if you enjoy cuddling on snowy days or reading a good book while sipping a hot beverage. This warm recipe is similar to Spiced Mexican Hot Chocolate but has a tequila twist. It's perfect for Christmas morning or a small holiday gathering. It's extremely chocolaty and simple to make in a slow cooker.
Ingredients
- 5 ½ cups Almond milk, unsweetened
- 2 ½ cups Coconut cream or canned coconut milk
- 4 oz. Bittersweet chocolate, chopped
- 4 oz. Baking dark chocolate or semi-sweet chocolate, chopped
- ½ tbsp. Cinnamon
- 2 Cinnamon sticks
- ½ tsp. Nutmeg
- Âľ to 1 tsp. Chili powder
- 1 tsp. Pure vanilla extract
- ⅓ to ½ cup Agave or maple syrup
- 3 tbsp. Cocoa powder, unsweetened
- ½ cup Tequila gold
- â…“ cup Chocolate liquor or dark chocolate liqueur
- Marshmallows, toasted
Directions
Combine all ingredients except the tequila, chocolate liqueur, and toppings in a slow cooker. Whisk until the cocoa powder is spread evenly.
- Cook for 1 hour on high heat, stirring frequently.
- After 1 hour, remove the cinnamon sticks, stir, and continue to cook on low for another 1 or 2 hours or until the chocolate is completely melted.
- Stir in the tequila gold and chocolate liqueur, then reduce the slow cooker to temperature to warm.
- Serve with toasted marshmallows on top.
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