This spiked Mexican hot chocolate makes you feel warm fuzzy inside. It's super creamy, chocolatey and deliciously spiced and spiked. Prefect for a cold rainy day.

   
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Spiked Mexican Hot Chocolate Recipe



It's rainy and cold here in the ATL, which sucks because I am so ready for spring. It seriously can not get here fast enough. On the flip side, the best part about rainy days is cozying up with a good book or in my case a good show. 

I find rainy days are perfect for watching The Great British Bake Off. As always I'm learning so many new things from this show, which what I love about it most. During chocolate week, Laura summed up my very feelings about the rich creamy luscious bark. "A day without chocolate is a day wasted." Which made me instinctively crave chocolate.

What You Need For This Recipe

  • Milk
  • Semi Sweet Chocolate Chips
  • Sweeten Condensed Milk
  • Cinnamon 
  • Nutmeg
  • Cayenne Pepper
  • Vanilla
  • Dark Rum
  • Heavy Whipping Cream

How To Make Spiked Mexican Hot Chocolate

What chocolate goody goes perfectly with a cold, rainy day? Hot chocolate and not just any hot chocolate, spiked Mexican hot chocolate. What makes this recipe amazing?

Well first you get the rich creaminess of milk and chocolate. Then to bring it all home the warmth from the cayenne, cinnamon, nutmeg and on top of that the rum— which is the best part in my opinion. It's topped off with cinnamon whipped cream, lots of marshmallows, and an extra sprinkle of cinnamon. It’s tastes the way warm fuzzy blanket feels. You won’t regret making this hot treat.

Spiked Mexican Hot Chocolate Recipe

Tips For Making This Recipe

  • Use good quality chocolate. It's the most important part of the recipe.
  • Adjust the cayenne pepper and liquor to your tastebuds. Make it as warm and fuzzy as you would like. 
  • Any dark liquor will work well with this recipe. Of course you can omit it all together. It’ll still taste great.