Food & Wine
Mexican Hot Chocolate
September 27, 2016

Keep warm this fall with a rich, ‘grown up’ twist on a traditional cold weather favorite, courtesy of Waiting on Martha!

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Spiked Mexican hot chocolate
  • 4 cups 2% evaporated milk
  • 2 cups whole milk
  • 6 oz. Don Julio Tequila
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar
  • 2 1/2 tablespoons unsweetened cocoa
  • 1 tablespoons ground cinnamon
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 4 cinnamon sticks
  • 5 oz. bittersweet chocolate, cut into pieces
  • whipping cream or marshmallow to top
  • 1  In a saucepan, whisk evaporated milk, whole milk, vanilla, sugar, cocoa, cinnamon, chili powder, cayenne and sea salt.
  • 2  Once combined, add cinnamon sticks and cook over medium low heat until warm, stirring occasionally.
  • 3  Once warm, add chocolate and cook until melted.
  • 4  Bring mixture to a simmer, reduce heat and continue to simmer until liquid thickens (approximately 10 minutes), stirring occasionally.
  • 5  In your pumpkin mugs, add Don Julio Tequila and Mexican hot chocolate, stir to combine. Top with whipping cream or marshmallow.

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