Hot Spiked Chocolate, From Scratch

It isn’t often we embrace doing more work or not taking shortcuts – especially when it comes to all things domesticity. However, when we’re in the kitchen, we obvs want our to show our prowess – especially when it comes to items containing booze.

Of course, the typical chocolate plus milk plus alcohol concept won’t do. No, we need things like Mexican chilies, top shelf tequila, and heavy cream. No, it’s not diet – yes, you can replace a meal with it. Make this shit for a crowd and you’ll be the most popular betch in school.


 – 2 cups whole milk
 – 2 cups heavy cream
 – One 3.2 oz. disk of Mexican chocolate, chopped – find it in the Mexican/ethnic foods aisle
 – 1 dried guajillo chile, stemmed, seeded and deveined
 – 1 cinnamon stick
 – 1 vanilla bean
 – ¼ cup Godiva chocolate liquor
 – 2 tbsps coffee-infused/flavored tequila

Grab a saucepan and bring the milk and cream to a simmer over medium-high heat. Once it simmers NOT FUCKING BOILS you can add in your chocolate, chile, cinnamon, and vanilla bean. Simmer the whole concoction for like 10 minutes, and you need to be whisking that shit the whole time. Once the chocolate is melted and the mixture has a lovely froth to it (say froth again, “FROTH”), remove the chile, vanilla bean, and cinnamon stick and throw that shit out.

Now you can add in your booze! Add in the chocolate liquor and tequila, stir, and serve. Your guests will be blackout in a winter wonderland. Yay! 


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