Looking for a way to give your holiday mug of hot chocolate a luxurious upgrade? Add a touch of cinnamon and chili powder to dial up the heat and then complement your spicy hot cocoa with the rich notes of vanilla, caramel, and dark chocolate found in Tequila Komos Añejo Cristalino. Take it to the next level by topping off this cocktail with a dollop of vanilla whipped cream.
This recipe is part of our 2025 Holiday Cocktail Countdown. Click here to see all of the festive recipes as they are published throughout December.
Ingredients
1 ½ ounces Tequila Komos Añejo Cristalino
Powdered sweetened cocoa
Cinnamon
Chili powder
Choice of milk
Garnish: vanilla whipped cream
Directions
Create the hot spicy chocolate by combining 8 ounces of your choice of milk, 3 tablespoons of sweetened chocolate powder, 1 teaspoon chili powder, and ½ teaspoon ground cinnamon in a pot. Bring to a simmer, stir, and strain.
Add the Añejo Cristalino with 4 ounces of hot chocolate into a mug.
