Tequila Spiked Mexican Hot Chocolate
Recipe type: Drinks
Cuisine: Vegan, Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 mugs
This tequila spiked Mexican hot chocolate is thick, creamy and perfectly spiced with a little kick from the tequila. It's also vegan, gluten-free and paleo friendly and super simple.
  • 3 cups almond milk
  • ½ cup full fat coconut milk
  • 2 - 3 tbsp agave, more or less to taste
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cayenne, more or less to taste
  • ¼ tsp jalapeno lime salt
  • 1 tbsp dark chocolate powder*
  • 2 tsp pure vanilla extract
  • 2 ounces tequila, divided, more or less to taste/preference
  • 2 cinnamon sticks
  • 1 dried chili or ¼ tsp chili flakes
For topping:
  • vegan whipped cream
  • vegan chocolate sauce
  • 1 tsp crushed walnuts
  1. Whisk together ½ cup almond milk, agave, spices, salt and cocoa powder in a small saucepan over medium high heat until cocoa is dissolved
  2. Whisk in remaining almond and coconut milk and add cinnamon sticks and dried chili if using
  3. Bring to a high simmer and heat for 5 - 10 minutes while continuing to whisk occasionally
  4. Stir in the vanilla and taste then adjust spices and sweetener to suit. Add more almond milk if too thick
  5. Strain the hot chocolate into two mugs and stir in the tequila
  6. Top with coconut whipped cream, vegan chocolate sauce, crushed walnuts and more jalapeno lime salt
Can sub dark chocolate powder for regular unsweetened cocoa powder or a mix of both
Recipe by Diary of an ExSloth at https://www.exsloth.com/tequila-mexican-hot-chocolate/