Mexican Hot Chocolate {Spiked}

Name: Mexican Hot Chocolate {Spiked}
Prep time: 1 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 3 Tbsp agave nectar; pinch cayenne pepper; ½ tsp cinnamon, plus more to garnish; 2 cinnamon sticks (optional); ¼ cup cocoa powder (I used Hershey's Special Dark); 10 oz whole milk; 2 oz tequila; ½ cup water

Cook: 10 min

Ready: 10 min

Servings: 2 servings

Calories: 283.11

Ingredients

1 3 Tbsp agave nectar
2 pinch cayenne pepper
3 ½ tsp cinnamon, plus more to garnish
4 2 cinnamon sticks (optional)
5 ¼ cup cocoa powder (I used Hershey's Special Dark)
6 2 oz tequila
7 ½ cup water
8 10 oz whole milk

Directions

1
In a medium saucepan, whisk together cocoa powder, cayenne, cinnamon and water over medium heat. Stir in agave and bring mixture to a low boil.
2
Pour in milk and heat until warm.Divide hot chocolate mixture into two mugs, add in 1 oz of tequila in each. If desired, top each mug with a whipped cream, a sprinkle of cinnamon and a cinnamon stick.

Nutrition per serving

283.11 Calories

40.28g Carbs

6.96g Protein

6.21g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Mexican Hot Chocolate {Spiked}

Directions

Nutrition per serving

Tags

Allergens