Hello and welcome to the first annual “12 Days of Christmas Cocktails” brought to you by The Hungry Dater in partnership with Kilt and Cork. We’re so excited to bring you some amazingly decadent and celebratory cocktails for the next twelve days to help you celebrate this wonderfully festive season!
Today’s cocktail is a Spiked Mexican Hot Chocolate. Who knew that Cocoa went with Tequila? Well, apparently Russ did!!! This is a stellar cocktail that deserves to be consumed on a cold winter’s night with your loved one (or your dog, if that’s your jam) in front of a fireplace.
Now, for the cocoa, I refuse to drink any other hot cocoa than the Williams’ Sonoma brand. I like the plain (especially for this recipe), and I guarantee you, it’s anything but plain! It’s real chocolate melted in milk. If you’re going to indulge, you might as well indulge in the good stuff, right? Add a great silver tequila, some cayenne pepper and a generous dollop of homemade whipped cream (unless you’re a weirdo and like the stuff in the can), and you’re in business!
So happy almost-Christmas! And check back tomorrow and the next twelve days to get 12 of the most Christmas-y cocktails EVER! 🙂
- 10 Oz. Hot Cocoa
- 2 Oz. Silver Tequila
- ⅛ tsp. Cayenne Pepper (or to taste)
- ⅛ tsp. Ground Cinnamon
- Whipped Cream
- Prepare the Cocoa according to package instructions. Add the Cayenne and Cinnamon to the pot and stir until dissolved.
- Pour the Cocoa mixture into your mug(s) and let cool for about a minute.
- Add Tequila.
- Top with Whipped Cream and garnish with a dash of Cayenne (or Cinnamon for the fainter of heart.)
- Enjoy!