Frozen Mexican Hot Chocolate

Oh, there's tequila in it, too
38 Ratings
100% would make again
Photo: Michelle Sun/Tasting Table

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.

Frozen Mexican Hot Chocolate

Recipe adapted from The Roof, New York, NY

Yield: 6 to 8 servings

Prep Time: 10 minutes, plus freezing time

Cook Time: N/A

Total Time: 10 minutes, plus freezing time


2¼ cups water

1½ 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.

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