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.
Frozen Mexican Hot ChocolateRecipe 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.
Roasted Brussels Sprouts with Avocado →
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