One of our favorite things to do together is to make and create cocktails! We had plans to meet up on a Saturday to sip spiked store bought hot cocoa and hang out. After a few texts back and forth we decided to create a signature 16th & B hot chocolate recipe for the blog.

So the research began. We figured out what were necessary and key ingredients to make this Mexican Hot Chocolate. We wanted to make sure it was as  authentic and delicious as possible. After 2-3 trials and lots of tequila, we are very happy to say that we came up with the perfect Boozy Mexican Hot Chocolate.

We know this is a big claim! Trust us, when you make this you will see how insanely good this recipe actually is.  We’ve tested this drink since on friends and family and they all agree it is freaking good!

Let us know in the comments below if there are any other winter cocktails you would like us to post, or have any suggestions. 

Be on the look out for lots of holiday baking recipes in the next couple weeks!

16th & B’s Boozy Hot Chocolate

Serves 2

3/4 cup of semisweet chocolate chips
2 cups of milk (we used whole)
3/4 tsp chili powder (Badia is our favorite)
1 heaping tsp cinnamon
1 1/2 tsp vanilla extract
pinch of cayenne powder add more to taste if you prefer
1 shot of silver tequila
*You can leave the tequila out and the recipe is still just as wonderful. Also, you cannot taste the tequila so be careful! This drink can be dangerous in a good way. 

​To begin you will need a medium saucepan and a wooden spoon.
Combine all ingredients except tequila in saucepan and cook at medium heat. 
Stir frequently. This helps the chocolate become a smooth, creamy texture. 
It is important to not let the chocolate stick to the bottom of the pan. 
Also, do not let the milk boil! This part is very important for flavor and consistency. 
Add a shot of tequila in your mug, fill up with the hot chocolate mixture and enjoy!

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