Frozen Mexican Hot Chocolate Recipe

Oh, there's tequila in it, too

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

Frozen Mexican Hot Chocolate
5 from 40 ratings
We're giving hot cocoa the cold shoulder in the best way possible: with the addition of ice, cinnamon, cayenne and tequila for a frozen hot chocolate with a Mexican twist.
Prep Time
Cook Time
to 8 servings
Total time: 10 minutes
  • 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
  1. 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
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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