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Boozy Mexican Hot Chocolate with Cheese Pairings

Boozy Mexican Hot Chocolate

A sweet and spicy twist on a classic hot drink
  • Boozy Mexican Hot Chocolate
  • Boozy Mexican Hot Chocolate
  • Boozy Mexican Hot Chocolate
Mexican hot chocolate, traditionally made with either cinnamon or chili powder, is a classic treat that’s got a kick of heat to really warm you up during the winter months. For this cocktail version of the sweet drink, we’re adding a dash of Kahlua, a coffee liqueur, Mexican bitters, and a touch of sea salt for a piping hot, complex drink that’s sweet, spicy, and perfectly boozy. For this dessert-like drink, we prefer creamy cheeses like La Tur or a rich blue, or even Alpine selections that have notes of cocoa and hazelnut.

Boozy Mexican Hot Chocolate
A sweet and spicy twist on a classic hot drink
  • Prep Time : 10 min
  • Cook Time : 0 min
  • Total Time : 10 min
  • Serves 1

Ingredients

  • For the Cocktail:
  • 1 ea. Cru Mexican Drinking Chocolate cube
  • 8 oz. Whole milk
  • 1 ½ oz. Kahlua
  • 2 dashes Bittermens Xcolatl Mole Bitters
  • 1 large Marshmallow
  • 1 dash Flaky sea salt
  • 1 dash Mexican chili powder

For the Cocktail

  1. Begin by warming the milk in a saucepan so it begins to steam and lightly simmer but does not boil.
  2. Add the Cru Drinking Chocolate cube and stir to melt.
  3. Add the Kahlua and mole bitters. Stir to incorporate and pour into a mug topped with a large marshmallow, a sprinkle of flaky sea salt and a light dusting of Mexican chile powder. Serve hot.

How to Cut and Serve

  1. Slice the Annelies into long rectangular batonettes.
  2. Serve the La Tur whole.
  3. Triangle slice the Bay Blue using a wire or harp, or crumble with a knife.

For more tips on how to slice and serve, see our Cut Guide.

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