• Tequila Reposado
  45 ml (1.5 oz)

  Aged tequila adds depth and warmth
• Crème de Cacao
  25 ml (0.75 oz)

  For chocolate richness
• Whole Milk
  120 ml (4 oz)

  Can substitute with oat or almond milk
• Heavy Cream
  30 ml (1 oz)

  Adds creaminess
• Dark Chocolate (chopped)
  30 ml (1 oz)

  At least 60% cacao
• Cinnamon Syrup
  15 ml (0.5 oz)

  Or a pinch of ground cinnamon and sugar to taste
• Chili Powder
  1 pinch

  Optional, for subtle heat

• Shaker
• Saucepan (for warming the mixture)
• Bar spoon
• Measuring jigger
• Fine mesh strainer
• Mug or heatproof glass

1. 1

   In a small saucepan over low heat, combine the milk, heavy cream, chopped dark chocolate, cinnamon syrup, and chili powder (if using). Stir until the chocolate is melted and the mixture is smooth—about 2-3 minutes. Do not boil.

2. 2

   Remove from heat and let cool for 30 seconds.

3. 3

   Pour the warm chocolate mixture into a shaker. Add tequila and crème de cacao.

4. 4

   Add ice to the shaker and shake vigorously for 10 seconds to chill and combine.

5. 5

   Strain into a pre-warmed mug or heatproof glass.

6. 6

   Top with your chosen garnish and serve immediately.

• Combines nostalgic comfort with a spirited twist
• Features authentic Mexican flavors like cinnamon and chili
• Perfect for cold weather or festive occasions
• Rich, creamy texture that feels indulgent
• Customizable heat level—from mild warmth to spicy kick

Mexican Hot Chocolate traces its roots back to ancient Mesoamerican cultures, who revered chocolate as the “food of the gods.” Traditionally made with stone-ground cacao, cinnamon, and chili, the drink was enjoyed long before sugar was introduced. The modern cocktail version elevates this classic by blending in tequila or mezcal, bridging the gap between heritage and contemporary mixology. This cocktail pays homage to centuries of Mexican tradition while inviting you to experience its flavors anew.