Mexican Cocoa Recipes

MEXICAN HOT CHOCOLATE (Single)

1 ounce                Infused Mexican Cocoa (infuse with blanco tequila or vodka)

4 ounce                Milk

Single Serve     Ghirardelli Hot Chocolate Packet

Make Ghirardelli Hot Chocolate (or your favorite brand) according to packet instructions. Pour 1 ounce of infused Mexican Cocoa into hot chocolate. Stir well and enjoy!

PITCHER OF MEXICAN HOT CHOCOLATE

2 cups                    Infused Mexican Cocoa (infuse with blanco tequila or vodka)

1/2 gallon               Milk

Package                Whole Ghirardelli Hot Chocolate Package (10.5 ounces)

                              (or an entire box of hot chocolate mix with 8-10 packets)

Make Ghirardelli Hot Chocolate (or your favorite brand) according to packet instructions. Add to crockpot to keep warm. Add entire contents of Mexican Cocoa Cocktail Infusion when ready to serve. Stir well and enjoy!

MEXICAN COCOA MARTINI 

2 ounces             Infused Mexican Cocoa (infuse with blanco tequila or vodka)

1 ounce                Chocolate Liqueur

Ice to taste

Optional:            Chocolate Syrup to taste

Add ice to shaker tin. Pour 2 oz Mexican Cocoa Cocktail Infusion and 1 oz chocolate liqueur into shaker tin. Shake vigorously. Strain into a chilled martini glass

Optional: Drizzle chocolate syrup on the martini glass before pouring cocktail. 

MEXICAN COCOA ESPRESSO MARTINI 

2 ounces             Infused Mexican Cocoa (infuse with blanco tequila or vodka)

1 ounce                Espresso (or one shot of espresso)

Ice to taste

Optional:

1 ounce                Bailey’s Original Irish Cream Liqueur (for a creamier martini)

Add ice to shaker tin. Pour all ingredients into shaker tin. Shake vigorously. Strain into a chilled martini glass

Optional: 

Drizzle - chocolate syrup on the martini glass before pouring cocktail. 

Add Baileys for a creamier espresso martini

Serve Warm in a coffee mug