Como Agua para Chocolate (Spiked Mexican Hot Chocolate)
Spiked Mexican Hot chocolate, infused with flavors of Kahlua, cinnamon, nutmeg, and cayenne
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Drinks
Cuisine: Latin
Keyword: Alcohol-infused hot chocolate, Boozy Hot chocolate, Dia de los Muertos, hot chocolate with cayenne, Hot chocolate with Kahlua, Kahlua, Mexican Hot chocolate, spicy hot chocolate, Spiked hot chocolate
Yield: 6
Materials
2SquaresAbuelita or Ibarra unsweetened chocolateor Bakers premium baking bar (unsweetened)
2TbspBrown sugar
1tspVanilla extract
¼tspGround cinnamon
⅛tspCayenne pepper
dashNutmeg
1CupBoiling water
2 ½CupsWhole milk
½Cup Kahlua
Optional Garnishes
Mini marshmallows
Chocolate syrup
Carmel syrup
Instructions
Add chocolate squares to a pan
Add brown sugar, vanilla, cinnamon, cayenne, and nutmeg to the pan
Turn the stove on low heat
Add boiling water, and continue stirring for 3-4 minutes
Add milk and Kahlua
Stir until warm and well-mixed
Pour into mugs
Add mini-marshmallows, caramel, and chocolate syrups for garnish