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Snow Day Treat: Tex-Mex Hot Chocolate

Created by Aaron Polsky of Harvard & Stone
Servings 4 servings


  • 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


  • 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.