Firelight Spiked Mexican Hot Chocolate
A rich, spiced campfire hot chocolate with cinnamon, warming chili, and a dash of tequila or mezcal—perfect for sharing with friends under the stars on a chilly night.
Equipment
- Small pot
- Campfire grate
- whisk
Ingredients
- 2 cups milk dairy or plant-based
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground chili powder ancho or chipotle for warmth
- 2 oz tequila or mezcal optional
- 1/2 teaspoon vanilla extract
Instructions
- Heat milk in a small pot over the campfire until steaming.
- Whisk in cocoa powder, sugar, cinnamon, chili powder, and vanilla until smooth.
- Remove from heat, stir in tequila or mezcal if using.
- Divide between mugs and enjoy piping hot.
Notes
Mix dry ingredients in advance for quick prep. Adjust chili intensity to preference. For alcohol-free, omit tequila/mezcal for a classic spiced cocoa.