Luxurious dark chocolate, cinnamon, and a bit of heat make this Brandy-Spiked Mexican Hot Chocolate a decadent treat perfect on a winter’s night in front of a roaring fire! And this post keeps on giving with a #VirtualCookieExchange, and links to some amazing cookies from some of my favorite bloggers!
He stood for a few moments, looking about. Behind him the rain whirled at the door. Ahead of him on a low table, stood a silver pot of hot chocolate, steaming, and a cup, full, with a marshmallow in it.~~ Ray Bradbury, The Illustrated Man.
👩🏻🍳 Tamara Talks – About Mexican Hot Chocolate
What could possibly be more appealing than a “silver pot of hot chocolate, steaming?” Why, Brandy-Spiked Mexican Hot Chocolate of course. 😍 No, I don’t indulge often, but when I do, it has to “count.”
In other words, I’m not wasting my calories on snacks or ordinary sugar-laden junk food. I want layers of complex flavor in my desserts (as I do this Mexican-inspired chocolate mousse). This boozy hot chocolate recipe has layers of complex flavor, starting with the artisan 70% dark chocolate, and ending with molé bitters.
So, what makes this hot chocolate “Mexican?” Simple: Cinnamon, chipotle, and a hint of molé from the bitters. Chocolate, spice, and a subtle savory note make molé bitters a perfect complement to this creamy Mexican Boozy Hot Chocolate Recipe. If you invest in a bottle (there are many commercially available from Bittermens, Fee, etc. and on Amazon), you’ll want to try my Mexican Manhattan too!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- milk or half n’ half
- dark chocolate – Use really good (Mexican if possible) chocolate!
- ground cinnamon
- agave nectar
- brandy – You don’t need “top shelf” spirits, but get something drinkable.
- mole bitters – Substitute chocolate, cinnamon, or orange bitters if you can’t find them.
- garnishes – whipping cream, cinnamon, orange zest (optional garnish)
While you’re piling on the calories, add a dollop of whipped cream, and garnish with orange zest and/or cinnamon. Trust me. The calories are worth it!
- Heat the milk and chocolate – Add milk or half n’ half to a small saucepan over medium-low heat. Add the chopped chocolate. Heat slowly, stirring often, until the chocolate is melted and mixture is smooth.
- Add the spices – Add the cinnamon, chipotle powder, and agave nectar. Stir well.
- Finish the hot chocolate – Just before serving, add the brandy, and continue on heat until just below a boil. DO NOT BOIL.
- Serve – Pour the chocolate into mugs, shake a few dashes of mole bitters on each, garnish as desired. Enjoy!
I use Mozna 70% Cacao single origin Mexican dark chocolate, and nothing else “will do!” You can substitute your favorite dark chocolate, but use 70% or your hot chocolate may be too sweet!
We love Mexican Hot Chocolate with discernible heat (after all, we’re former New Mexicans!). If you’re concerned, start with 1/4 teaspoon chipotle powder and taste. You can add but not remove!
Molé bitters are widely available, and online from Amazon. If you can’t find them, try chocolate, orange, or cinnamon bitters.
Yes, the calories are high! Keep in mind they’re just an approximation for reference. This is a special occasion dessert/drink.
No! You will still have an excellent hot chocolate. It just adds another layer of complexity. If you can’t find mole bitters, orange, chocolate, or cinnamon bitters are good alternatives.
It really shouldn’t take more than 10 to 15 minutes. You’re just melting a chopped up chocolate bar in
milk or half n’ half, and adding in a few other ingredients.
🧂 Useful Stuff
Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊
P.S. Yes, I do “healthy with global flair,” but I also practice “all things in moderation.” It’s easier to make healthy choices most of the time when you allow yourself a splurge now and then…
And if a mug of Brandy-Spiked Mexican Hot Chocolate isn’t enough temptation, how about a Virtual Cookie Exchange? Celebrate the season with one (or all) of these festive, fun, fabulous cookie recipes from some of my favorite food blogger friends! A special “shout out” to our hostess Lynn at The Road to Honey!
#Virtual Cookie Exchange
Ugly Sweater Gingerbread Cookies ♥ What Should I Make For
Gingerbread Cookies – All Spruced Up ♥ The Sweet Nerd
Chocolate Shortbread Cookies ♥ Girl Heart Food
Hot Chocolate Marshmallow Cookies ♥ The Beach House Kitchen
Lemon Pistachio Shortbread Cookies ♥ Seasons & Suppers
Italian Wedding Cookies ♥ Ciao Chow Bambina
Hedgehog Cookies ♥ Contemplating Sweets
Vegan Gingerbread Cookie Bars ♥ Salt & Lavender
S’Mores Cookies ♥ The Busy Spatula
Brandy-Spiked Mexican Hot Chocolate
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- 1 ½ cup milk or half n’ half - your choice!
- 3.5 ounce bar of dark chocolate - chopped (see Tips and FAQ in post)
- ½ teaspoon cinnamon - I like Saigon cinnamon
- ½ teaspoon ground chipotle chile powder - or less (see Tips and FAQ in post)
- 1 tablespoon agave nectar
- 2 shots - 3 ounces brandy
- mole bitters - (see Tips and FAQ in post)
- whipped cream - for garnish
- orange zest - for garnish
- cinnamon - for garnish
- Add milk or half n’ half to a small saucepan over medium-low heat. Add the chopped chocolate. Heat slowly, stirring often, until the chocolate is melted and mixture is smooth.
- Add the cinnamon, chipotle powder, and agave nectar. Stir well.
- Just before serving, add the brandy, and continue on heat until just below a boil. DO NOT BOIL.
- To serve: Pour the chocolate into mugs, shake a few dashes of mole bitters on each, garnish as desired. Enjoy!
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.