Mexican Hot Chocolate

You haven't really tried hot chocolate till you've drunk Matt Tebbutt's spiced Mexican version - for grown-ups only
By Matt Tebbutt
Mexican Hot Chocolate
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 2 minutes
  • Effort: easy


  • 120 g dark chocolate, (70% cocoa solids)
  • 1/2 tbsp water
  • 1 pinches ground cinnamon
  • 1 pinches ground cloves
  • 1 tbsp caster sugar
  • 15 g ground almonds
  • 500 ml milk
  • 1 drops vanilla essence
  • 50 ml tequila


1. Put the chocolate, water, cinnamon, cloves and sugar into a small heatproof bowl. Sit the bowl over a saucepan of simmering water and stir until the chocolate is melted and the mixture is smooth.

2. In another pan, combine the almonds and milk and bring to the boil.

3. Mix half of the milk into the chocolate, bring back to the heat and slowly add the rest of the milk. Add in the vanilla and whisk until frothy.

4. Pour into a glass and stir in the tequila.

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