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Mangiona With Caitlin Levin #21: Mexican Hot Chocolate (spiked!)

I am not a huge chocolate consumer, but I do have a weak spot for this. Mexican hot chocolate has always been a favorite treat and this recipe makes for a great dinner party dessert with or without the tequila, but of course tequila does make everything better!!

What you will need:
-Mexican chocolate (you can find this in most major supermarkets and specialty stores. In the odd case you can’t find it use regular coco mix with some added sugar and a good pinch of cinnamon)
-Cayenne pepper
-Heavy cream
-Cinnamon sticks

What you need to do:
Finely chop chocolate. Whip your cream until it holds a soft peak and set aside. Bring milk to a slow simmer in a saucepan.  Add chocolate and stir.  Once it is fully melted, whip with a molinllo (a Mexican device for whipping the hot chocolate. If you can’t find one a whisk is just as good). Gently bring mixture back up to temperature and serve.  Add a shot of tequila. Top with whipped cream, a sprinkle of chili, and a cinnamon stick. If you would like a slightly more spicy version, add a bit of chili to your warm milk mixture.

Thanks Caitlin! 

Justina Blakeney Justina Blakeney

Designer, artist, stylist & mama. Founder and CCO at The Jungalow. Crazy for color, pattern and plants!

5 responses to “Mangiona With Caitlin Levin #21: Mexican Hot Chocolate (spiked!)”

  1. Becky says:

    Looks good! I’ve had mexican hot chocolate before, but not with alcohol.

    I love all of your pictures, by the way :)

  2. Tonia B. says:

    I love a good cup of hot chocolate especially when its cold. Spiked is even better!

  3. Anonymous says:

    Delicioso :-)

  4. Kwannam Chu says:

    oooooo girl that looks devilishly yummy

  5. Hi there to all, for the reason that I am truly keen of reading this blog’s post to be updated daily. It carries good information.

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