• Whole milk
  180 ml (6 oz)

  Use whole milk for creaminess; can substitute with oat or almond milk.
• Dark chocolate (chopped or chips)
  45 ml (1.5 oz)

  Choose high-quality, at least 60% cacao.
• Tequila (blanco or reposado)
  45 ml (1.5 oz)

  Blanco offers brightness; reposado adds oaky depth.
• Simple syrup
  15 ml (0.5 oz)

  Adjust to taste, depending on sweetness preference.
• Ground cinnamon
  10 ml (0.25 oz)

  Optional, for classic Mexican hot chocolate flavor.
• Vanilla extract
  10 ml (0.25 oz)

  Adds warmth and depth.
• Pinch of chili powder
  0 ml (0 oz)

  Optional, for a subtle heat.

• Saucepan
• Whisk
• Measuring jigger
• Heatproof mug
• Bar spoon

1. 1

   In a small saucepan over medium-low heat, combine milk and chopped dark chocolate.

2. 2

   Whisk constantly until the chocolate is fully melted and the mixture is smooth—do not let it boil.

3. 3

   Stir in the simple syrup, cinnamon, vanilla extract, and a pinch of chili powder if using.

4. 4

   Remove pan from heat. Add tequila and whisk to combine.

5. 5

   Pour the hot chocolate into a heatproof mug.

6. 6

   Garnish as desired and serve immediately while steaming hot.

• Combines the comforting nostalgia of hot chocolate with a playful adult twist.
• Showcases the rich, complex flavors of both chocolate and tequila.
• Customizable with toppings like whipped cream, cinnamon, or chili for extra flair.
• Perfect for warming up on chilly evenings or at festive gatherings.
• Easy to make in batches for parties or cozy nights in.

The origin of Tequila Hot Chocolate is a recent innovation, inspired by Mexico’s deep-rooted love affair with both cacao and agave spirits. Traditional Mexican hot chocolate is known for its complex flavors, often infused with cinnamon and chili. Bartenders began experimenting by adding tequila—a spirit native to the same region as cacao—to create a cocktail that celebrates the country’s two most beloved exports. The result is a modern classic that brings together heritage and creativity in every mug.