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