Description
A spicy twist on classic hot chocolate. Perfect for a cozy night in.
Ingredients
Units
Scale
- 1 cups (237 ml) coconut milk
- 2 disks Mexican hot chocolate
- 1 tsp mole bitters
- 1/4 tsp TABASCO® Sauce
- 2 oz (57 g) reposado tequila or mezcal
- Coconut flakes or marshmallows
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.
Notes
- For a richer flavor, use full-fat coconut milk.
- Adjust the amount of TABASCO® sauce to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
- Cholesterol: 10