Mexican Hot Chocolate

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  • 2 cups milk
  • 1 disk of Ibarra chocolate
  • Whipped cream
  • Tequila Tezon blanco


Warm the milk and chocolate in a saucepan. Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the molinillo or the whisk. Serve immediately in demi-tasse: 5 parts hot chocolate to 1 part tequila. Finish with dollop of whipped cream.

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