Mexican Hot Chocolate Recipe
Espolon Reposado Tequila and Chocolate Liqueur with cinnamon, cayenne, nutmeg, Aztec Chocolate and Habanero Bitters. Served with whipped cream.
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Ingredients
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Beverage Ingredients
Whipped Cream Topping
Method
Beverage Preparation
Mix the Base Ingredients
In a cocktail shaker, combine the Espolon Reposado Tequila, Chocolate Liqueur, cinnamon, cayenne pepper, nutmeg, and Aztec Chocolate.
Shake Well
Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled and the chocolate is slightly melted.
Add Bitters
Add the Habanero Bitters to the shaker and give it one more gentle shake to mix.
Strain and Serve
Strain the mixture into a pre-warmed mug.
Whipped Cream Preparation
Whip the Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Beat Until Stiff Peaks Form
Using an electric mixer, whip the cream on medium-high speed until stiff peaks form, about 3-5 minutes.
Top the Beverage
Spoon a generous dollop of the whipped cream on top of the Mexican Hot Chocolate before serving.