Mexican Hot Chocolate
Hot · Served hot in a Mug
Ingredients
- Mezcal1.5 oz
- Whole Milk6 oz
- Dark Chocolate1 oz
- Brown Sugar1 tsp
- Cinnamon0.5 tsp
- Cayenne Pepper1 pinch
- Vanilla Extract1 dash
Method
- 1.Heat milk in a saucepan over medium-low heat until steaming.
- 2.Add chopped chocolate, brown sugar, cinnamon, cayenne, and vanilla. Whisk continuously until chocolate is melted and the mixture is smooth and frothy.
- 3.Remove from heat and add mezcal. Stir to combine.
- 4.Pour into a preheated mug.
- 5.Garnish with a cinnamon stick or a light dusting of cayenne.
Notes
- The mezcal smoke plays beautifully with the chocolate and spice. Anejo tequila works as a substitute.
- Use Mexican chocolate (Ibarra or Abuelita) for authenticity, or any quality dark chocolate (60-70% cacao).
- The cayenne should be a whisper — you want warmth, not heat.
Batch scaling
Common batch sizes for the Mexican Hot Chocolate. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Mezcal | 1.5 oz | 3 oz | 6 oz | 12 oz | 24 oz |
| Whole Milk | 6 oz | 12 oz | 24 oz | 48 oz | 96 oz |
| Dark Chocolate | 1 oz | 2 oz | 4 oz | 8 oz | 16 oz |
| Brown Sugar | 1 tsp | 2 tsp | 4 tsp | 8 tsp | 16 tsp |
| Cinnamon | 0.5 tsp | 1 tsp | 2 tsp | 4 tsp | 8 tsp |
| Cayenne Pepper | 1 pinch | 2 pinch | 4 pinch | 8 pinch | 16 pinch |
| Vanilla Extract | 1 dash | 2 dash | 4 dash | 8 dash | 16 dash |
Scale to any batch size — instantly
Open the calculator to scale the Mexican Hot Chocolate by servings, bottle fill, or container volume. Unit conversion built in.
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