Holiday Recipe: Spiced Tequila Hot Chocolate With Mezcal Whipped Cream

The perfect way to stay cozy this winter, this Spiced Tequila Hot Chocolate recipe is a fun spiked twist on traditional hot chocolate. Mezcal, known for its smoky and spicy characteristics, also has some floral-citrusy notes that pair nicely with chocolate.

Some additional garnish options that I love are shaved Mexican chocolate such as Taza with a light dusting of cinnamon and cayenne pepper or a dark chocolate-covered raspberry or two on top. A fun alternative to whipped cream is a couple of toasted mezcal-coated marshmallows lightly dusted with cinnamon and cayenne pepper. Don’t be afraid to try different variations and have fun with this classic wintertime treat. I’ll be enjoying mine as the snow comes down and I dream of being back on board with all of you next year!

Spiced Tequila Hot Chocolate Recipe
Serves 2

¼ cup heavy cream
2 tablespoons powdered sugar
½ teaspoon mezcal

12 ounces whole milk
2 tablespoons cocoa powder, plus more for dusting
1 tablespoon light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
3 ounces añejo tequila

In a small bowl, combine the cream and powdered sugar and whisk with a hand mixer until soft peaks form. Quickly whisk in the mezcal, adjusting the sugar and mezcal to taste as needed. Refrigerate until ready to use.

In a medium saucepan over medium-low heat, whisk together the milk, cocoa powder, brown sugar and spices and warm to desired temperature. Divide the tequila between 2 coffee mugs and add the hot chocolate. Top with mezcal whipped cream and a light dusting of cocoa powder.

About Senior Chef Instructor Noelle Barille
An intrepid traveler, Chef Noelle Barille brings her extensive knowledge of world cuisines to the kitchen. She is one of The Culinary Center’s founding faculty members and has left a discernible imprint on our popular cooking classes and Culinary Discovery Tours™. Chef Noelle is a graduate of The Culinary Institute of America and is certified by the American Culinary Federation at the ProChef II level. She has cultivated her passion for sustainable cooking on the farms in Italy, in the kitchens of the Bay area and amongst the pasta masters of Rome. When she is not on board, Chef Noelle spends time cooking for her extensive – and very fortunate – Italian family in her hometown of Madison, Wisconsin.

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