Frozen Mexican Hot Chocolate Recipe
Oh, there's tequila in it, too
To celebrate the Day of the Dead, The Roof in NYC has shared its recipe for a frozen Mexican hot chocolate with us—it's perfect for adults, thanks to the addition of reposado tequila. Combine that with warm cinnamon and spicy cayenne, and this is not a frozen cocktail for the faint-hearted. Chocolate-flavored hazelnut "milk" and Grand Marnier also serve as background flavors to enhance the intense chocolate flavor.
We freeze the mixture in ice cube trays for easy blending into a slushie. However, you can also freeze the mixture in a 9-by-13-inch baking dish. Just stir the mixture every 30 minutes to break up the ice crystals until it reaches a granita-like consistency.
Check out our favorite batchable cocktail recipes.
Recipe adapted from The Roof, New York, NY
Frozen Mexican Hot Chocolate
We're giving hot cocoa the cold shoulder in the best way possible: with the addition of ice, cinnamon, cayenne and tequila for a frozen hot chocolate with a Mexican twist.
Ingredients
- 2¼ cups water1½ cups reposado tequila
- 1½ cups Pacific all-natural hazelnut chocolate beverage
- ½ cup Grand Marnier
- 2 tablespoons ground cinnamon
- 1 tablespoon vanilla extract
- Pinch cayenne pepper
Directions
- In a large bowl, whisk all of the ingredients until smooth. Transfer to ice cube trays and freeze until solid, 4 to 6 hours. Transfer the cubes to a blender and purée until a smooth, thick slush forms. Divide between glasses and serve.
Nutrition
| Calories per Serving | 343 |
| Total Fat | 9.8 g |
| Saturated Fat | 5.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 22.5 g |
| Dietary Fiber | 3.0 g |
| Total Sugars | 17.9 g |
| Sodium | 4.7 mg |
| Protein | 1.4 g |
