Mexicocoa- 1 tbs. unsweetened cocoa powder 1 tsp. cinnamon Pinch of chili powder Pinch of cayenne pepper 3/4 cup almond milk (can substitute Irish Creme, coffee-flavored liqueur or milk) Splash of agave nectar (can substitute honey or maple syrup) 1 oz. Silver tequila Paprika Food Network, Almond Milk, Holiday Parties, Chilis Recipe, Chilis Peppers, Hot Chocolates, Food Recipe, Cocktails Anyone, Cocktails Recipe
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See the "White-Chocolate Hot Cocoa with Coconut and Rum" in our White Chocolate Recipes gallery
Boozy s'mores hot chocolate! Directions: Add cocoa powder, Baileys, condensed milk, water, milk and vanilla into slow cooker. Add the chocolate chips and whisk to combine. Cover and cook on high for about 2 hours, whisking every 30 minutes. Pour the hot cocoa into mugs. Add 2 tablespoons of marshmallows to the top of each hot cocoa mug. Using a blow torch, toast the marshmallows. Sprinkle the tops with graham crackers and garnish with chocolate bars.
Frostbite - 1½ oz tequila - 1 oz cream - ½ oz blue curaçao - 1 oz chocolate liqueur - ½ oz crème de menthe
Fresh Strawberries + Tequila: Find a 2-quart jar with a sealer top. Into this put 1 quart stemmed, washed, cut up, and crushed strawberries dead ripe. Pour in 1 bottle Tequila. Seal tightly, and allow to stand for 2 to 3 weeks. Strain through a double cheesecloth, and you will find a lovely thing, a rosy liquor with its rude sharpness blunted, yet with the kick of a mule.