A Smooth New Twist On Cozy Holiday Classics

There’s nothing like a nice festive drink on a cold winter night. But as much as we love the classics, we thought they could use the PaQuí touch this season. Take a look at the tequila glow-up we gave this holiday classic!

Spiced Mexican Hot Chocolate

Warm cinnamon and cayenne set Mexican Hot Chocolate apart from its traditional counterpart, so it just seems right to add a little more of a kick with our Silvera.

Ingredients

  • 3 cups milk of your choice
  • 1 and 1/2 bars Ibarra or Abuelita hot chocolate; broken into chunks
  • 6 Tbsp Cocoa Powder
  • 2 Tbsp Cane Sugar
  • ⅛ tsp Cayenne Pepper
  • 4 ozs PaQuí Silvera
  • ½ cup heavy whipping cream
  • Ground Cinnamon

Directions

  1. Warm the milk in a medium saucepan on medium heat, watching carefully–be sure not to let it boil. In a separate bowl, whip cream and set aside.
  2. Add the chocolate, the cocoa powder and the sugar.
  3. Heat until the chocolate dissolves, whisking constantly to combine all ingredients.
  4. Season with the cayenne pepper. Start with 1/8 teaspoon; if you want it spicier, season it to taste.
  5. Pour the hot chocolate into 2 large mugs, and add 2 oz of PaQuí Silvera. Mix
  6. Top with whipped cream, then sprinkle with cinnamon and a tiny bit of cayenne.
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