Spiked Mexican Hot Chocolate Recipe with Rum & Vodka - Restless Chipotle (2024)

Prefer it "unspiked? There are instructions in the green recipe card at the bottom.

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️ Key takeaways

• Traditional Mexican hot chocolate is a sweet treat for the whole family—easily omit the alcohol in this recipe.
• Relax with a steaming cup of cocoa and your favorite holiday movie.
• Real chocolate is more indulgent than the powdery hot cocoa mix stuff.

Creamy hot chocolate is upgraded with rich Mexican flavors, guijillo chile-infused cream, and a splash of coconut vodka and white rum. It's a spicy, sweet, and comforting drink that makes you feel warm on a cold winter day—even if there's not a snowflake in sight!

Looking for a quick, chocolaty dessert? Give this Southern chocolate cobbler a try!

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖Variations

Abuelita hot chocolate disks are best in this creamy homemade hot chocolate, but don't worry if you can't find them! Here are a few different ways to make your own Mexican chocolate substitute:

• Most authentic, with chocolate: 1.5 ounces bittersweet chocolate, 2 teaspoons of brown sugar,¼ teaspoon of cinnamon, and a pinch of nutmeg.
• Most authentic, with cocoa powder: 1-½ tablespoons unsweeetened cocoa powder, 2 tablespoons dark brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, a pinch of cloves, a pinch of ginger, and a pinch of ground chipotle chile.
• Slightly sweeter: 1.5 ounces of dark chocolate, 2 teaspoons of brown sugar,¼ teaspoon of cinnamon, and a pinch of nutmeg.
• Even sweeter flavor: 1.5 ounces of milk chocolate, 1 teaspoon of brown sugar,¼ teaspoon of cinnamon, and a pinch of nutmeg.

Here are some more of my favorite ways to vary this Mexican hot chocolate co*cktail recipe:

• Swap the white rum for spiced rum—it adds delicious flavor.
• Non-alcoholic version: leave out the vodka and rum. Instead, add a tablespoon of coconut syrup (like Torani) and a splash of vanilla extract or rum flavoring!
• You can use coconut cream in place of heavy cream. (However, don't use coconut milk—it's too thin.)
• If you want it spicier, add some cayenne pepper (not chili powder.)
• Make it in a slow cooker—a hot chocolate bar is great at a party on a cold day. Adjust the recipe to 12 servings. Put all the ingredients except the alcohol in the crock pot set on low for 2 hours. Stir often. Add the alcohol and set the slow cooker on the "keep warm" setting, or serve the alcohol on the side along with toppings and plenty of mugs.
• Don't forget your toppings: chocolate syrup, chocolate sprinkles, shaved chocolate, homemade marshmallows, mini marshmallows, caramel sauce, and fresh whipped cream are great options.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

1. In a medium saucepan, heat the heavy cream, whole milk, chocolate, pepper, and other ingredients (except alcohol/cinnamon) until bubbly.
2. Add the rum and vodka to your favorite mug.
3. Froth the hot chocolate mixture until foamy on top.
4. Garnish the mug of hot chocolate with cinnamon.

🥫 Storage

Mexican hot chocolate, like most hot beverages, is best enjoyed as soon as you make it. However, if you have some leftover, you can keep it for another time.

Let the leftover hot chocolate (without alcohol) cool to room temperature, first, then pour it into an airtight container like a Mason jar. Refrigerate it for a few days.

Then, heat it up again in a small saucepan or in the microwave until hot. Stir in the alcohol, garnish, and enjoy your delicious treat.

💭 Things to know

Expert Tip: Make sure to add the alcohol at the end. Otherwise, over the heat, it'll evaporate and cook out—where's the fun in that?

• I prefer and recommend the Abuelita hot chocolate disks. The authentic Mexican chocolate tablets make the best, creamy hot cocoa with the perfect amount of spice and intense chocolate flavor.
• In a recipe where chocolate is one of the main ingredients, try to use a high-quality version! Good quality chocolate isn't loaded up with sugar, chemicals, and other fillers, so check the package when in doubt.
• Swap with caution! If you replace the whole milk with another variety, the Mexican hot chocolate will be less creamy and more watery.
• A pinch of salt prevents the hot chocolate from being too sweet. It also activates the salty taste buds of your tongue, making each sip of the hot chocolate taste more well-rounded and pleasing. It's food science!
• If you're unsure, a dash of salt is typically between ⅛ and 1/16 of a teaspoon. Just one good "dash" from the shaker should be enough.
• If you don't have a frother, use your blender! Just be careful when mixing hot liquids—cover the top with a thick towel to prevent any splashing.

👩‍🍳 FAQs

• This creamy, festive Chocolate Peppermint Martini is sweet, minty, and super easy as far as co*cktails go—make an extra "for Santa!" *wink*
• Summer weather? Try this iced coffee co*cktail!
• Frozen Mudslide co*cktails taste of chocolate, toasted s'mores, and whipped cream—ideal when you want a decadent, delicious dessert drink but it's not chilly enough for a hot beverage!
• Great gifts and super fun to make, Irish Cream Hot Chocolate Bombs melt away in warm milk to reveal delicious hot cocoa powder. Get your camera ready and watch the magic happen!
• You might also like this Texas Mule co*cktail.

📞 The last word

There's nothing better than a cozy cup of something hot on a chilly evening...

Especially if it's this frothy, creamy ultra-rich boozy Mexican hot chocolate! I like to use a milk frother to make it even creamier.

Try it with a cranberry bliss bar - the perfect holiday combo!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars!⭐️⭐️⭐️⭐️⭐️

📖 Recipe

First published October 19, 2017. Last updated December 19, 2023 with better images and improved editorial content.

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