The Best Spiked Hot Cocoa | Part of the Holiday Survival Kit
Taking advantage of the chilly weather, cozy pajamas and ultimate hibernation mode we are all in, we bring to you the best recipe for a cheek flushing hot cocoa. Think of it as the grownups hot chocolate.
It was originally created by LA based mixologist, Damien Windsor of Power House, and it is sure to make your holidays both spicy and fun. Beware! It has tequila in it.
Let's get a-mixin' shall we?
Original article courtesy of BestProducts.com
- 6 ounces añejo tequila, such as Patrón Anejo
- 2 ounces Patrón XO Café Incendio
- ¾ cup hot chocolate mix
- 3 cups milk
- Freshly grated cinnamon
Heat milk and hot chocolate mix in a medium saucepan over medium-high heat. Mix continuously with wire whisk until mixture is frothy and starts to simmer. Remove from heat and add Patrón Anejo Tequila and Patrón XO Café Incendio to taste. Pour into a warmed mug; float thickened cream on top and dust with freshly grated cinnamon.
In desperate need of some incognito booze? Let me know what you think of this recipe in the comment section below! I love to hear from you guys!
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