Name: Snow Day Treat: Tex-Mex Hot Chocolate
Ingredients: 1 20 oz can coconut milk; 2 disks Mexican hot chocolate (I prefer Ibarra Mexican Hot Chocolate); 1 teaspoon mole bitters (I prefer Bittermens Mole Bitters); 1/4 teaspoon TABASCO® Sauce; 6 oz reposado tequila or mezcal; Coconut flakes or marshmallows

Ingredients

Scale

1 20 oz can coconut milk
2 disks Mexican hot chocolate (I prefer Ibarra Mexican Hot Chocolate)
1 teaspoon mole bitters (I prefer Bittermens Mole Bitters)
1/4 teaspoon TABASCO® Sauce
6 oz reposado tequila or mezcal

Garnish

Coconut flakes or marshmallows

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Instructions

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.
To serve, add 3/4 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.