Frozen Mexican Hot Chocolate Recipe
To celebrate the Day of the Dead, The Roof in NYC has shared its recipe for a frozen Mexican hot chocolate with us—it's perfect for adults, thanks to the addition of reposado tequila. Combine that with warm cinnamon and spicy cayenne, and this is not a frozen cocktail for the faint-hearted. Chocolate-flavored hazelnut "milk" and Grand Marnier also serve as background flavors to enhance the intense chocolate flavor.
We freeze the mixture in ice cube trays for easy blending into a slushie. However, you can also freeze the mixture in a 9-by-13-inch baking dish. Just stir the mixture every 30 minutes to break up the ice crystals until it reaches a granita-like consistency.
Check out our favorite batchable cocktail recipes.
Recipe adapted from The Roof, New York, NY
- 2¼ cups water1½ cups reposado tequila
- 1½ cups Pacific all-natural hazelnut chocolate beverage
- ½ cup Grand Marnier
- 2 tablespoons ground cinnamon
- 1 tablespoon vanilla extract
- Pinch cayenne pepper
- In a large bowl, whisk all of the ingredients until smooth. Transfer to ice cube trays and freeze until solid, 4 to 6 hours. Transfer the cubes to a blender and purée until a smooth, thick slush forms. Divide between glasses and serve.
| Calories per Serving | 343 |
| Total Fat | 9.8 g |
| Saturated Fat | 5.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 22.5 g |
| Dietary Fiber | 3.0 g |
| Total Sugars | 17.9 g |
| Sodium | 4.7 mg |
| Protein | 1.4 g |
