Snow Day Treat: Tex-Mex Hot Chocolate
Serves: 4 servings
  • 1 20oz can coconut milk
  • 2 disks Mexican hot chocolate (I prefer Ibarra Mexican Hot Chocolate)
  • 1 teaspoon mole bitters (I prefer Bittermens Mole Bitters)
  • ¼ teaspoon TABASCO┬« Sauce
  • 6oz reposado tequila or mezcal
  • Coconut flakes or marshmallows
  1. In a saucepan, add coconut milk and bring to a simmer. Add chocolate disks, mole bitters, and TABASCO® Sauce and whisk until the chocolate disks have melted. Remove from heat.
  2. To serve, add ¾ cup hot chocolate base to a heated mug, and add 1.5 oz Reposado Tequila or Mezcal and stir. Garnish with a sprinkling of coconut flakes and marshmallows. Leave a bottle of TABASCO┬« Sauce out for your guests to add more if they want it spicier.
Recipe by Honest Cooking at