Thirsty Thursday – Easter Mexican Hot Chocolate

written by Melina

It’s Easter, so why not try something a little different to warm you from ear to cotton tail 🐰

This isn’t your usual cup of hot coco – unless you enjoy yours spiced with some cayenne, a dash of cinnamon, and a generous shot of tequila.

This recipe makes two drinks

Ingredients

  • 28g good quality dark chocolate
  • 350ml milk
  • 65g sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cayenne (or more if you like it spicy!)
  • 1/2 teaspoon vanilla
  • 50ml tequila

Method

  • In a small saucepan, warm the milk and add the chocolate stirring until it’s melted
  • Add sugar, cinnamon, cayenne and vanilla on medium-low heat, whisking constantly. Bring to a simmer
  • Add 25ml of tequila to each cup. Add the chocolatey mixture and stir
  • Serve topped with whipped cream, garnished with additional cinnamon sprinkles, marshmallows, Easter egg pieces (are there even any left?!) or anything else your taste buds desire

Want to make a vegan version of this chocolaty treat? No problem, read on…

Tequila – For those of you who are partial to this Mexican beverage and have been holding back from having it, here comes the best news: Tequila is vegan!

Tequila comes from blue agave – a succulent plant found in Mexican regions, that looks like a giant pineapple. The drink is made from the piña – the heart of the plant.

There are no additional ingredients in true tequila made by superior brands, making it completely plant-based. Just don’t purchase a bottle containing the dreaded worm.

Milk – With so many plant-based choices out there we are spoilt for choice, but our go to is Oatly Barista for that extra creamy taste and foamability.

Chocolate – Hunt out a good quality vegan chocolate or alternatively you could use a ready to mix liquid chocolate. A firm favourite at HA HQ is Sweet Freedom Choc Shot

Hoppy Easter From all at Hel’s Angels 💚

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