Hot Chocolate. The perfect drink for a cold winter’s day. I love any kind of chocolate. I love any kind of hot chocolate – even Swiss Miss in a pinch. But Mexican Hot Chocolate? That’s something special. Made with whole milk, real chocolate (not cocoa powder) and just a touch of cinnamon, nutmeg, & cayenne pepper – you have yourself a cup of rich, smooth, decadent delight. Something not to just be drunk, but to be savored. In my Fireball Mexican Hot Chocolate, I decided to make it more of an adult beverage by substituting Fireball Cinnamon Whisky for the cinnamon. To. Die. For.
Fireball Mexican Hot Chocolate
Makes 1 serving
1 cup whipping cream, whipped to stiff peaks
1/2 cup whole milk
1/2 cup half & half
1 cup semi-sweet chocolate chips
1/4 tsp. nutmeg
pinch of cayenne pepper
1 oz. Fireball Cinnamon Whisky
Sprinkle of Cinnamon
Combine milk, half & half, chocolate chips, nutmeg and cayenne in a saucepan. Bring it to a simmer. When it’s hot, turn off the heat and add 1 oz. Fireball.
Top with a dollop of whipped cream (you’ll have some leftover)
Sprinkle with cinnamon.