drinks Holiday

Weekend Libations: Holiday Spiked Mexican Hot Chocolate

Saturday, November 28, 2015 HALFSTACK MAGAZINE

Tis' the season to enjoy hot cocoa. There's nothing more soul warming than a cup of warm, delectable and soothing cocoa on a winter evening. It's the weekend, so add a little twist with Smirnoff Peppermint Twist. Instead of making the traditional hot chocolate, try a Mexican hot cocoa version. The distinctive rich flavor of Mexican chocolate adds another level of interest to the mix. The dark notes and spice of the cinnamon creates a beautiful combination of flavors with the peppermint. 

Smirnoff's Peppermint Twist is a simple add in to spike your Mexican hot cocoa. It has a deliciously cool and sweet candied peppermint aroma. The taste isn't overwhelming and pairs well with chocolate. It's also perfect as a chilled shot or creatively mixed in your favorite holiday cocktail. Add a candy cane garnish for a festive treat.

3.3 oz tablet of Mexican chocolate
2-1/2 cups milk
1 tsp sugar 1/2 tsp cinnamon


To make Mexican hot chocolate, break tablet of Mexican chocolate into pieces and bring it to a simmer with milk in a medium sized saucepan. Stir the mixture until the chocolate is melted and well-combined.

Mexican chocolate is traditionally beaten to a froth with a wooden implement called "molinillo". You can imitiate the effect by putting a small amount of your chocolate at a time in a blender and briefly pulsing it. You can add a dash of whipped cream to the top, garnish with a dash of cinnamon and add a crushed candy cane to finish it off. 

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