Brandy-Spiked Mexican Hot Chocolate

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!

4.95 from 18 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Beverages

Cuisine Mexican

Servings servings

Calories 548 kcal

Ingredients

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

Instructions

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!

Nutrition

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.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com