Jalisco Hot Chocolate

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Cocktail History

The Jalisco Hot Chocolate is a modern cocktail that was created by the editors of PUNCH in New York City, New York and was first published in their book Winter Drinks: 70 Essential Cold-Weather Cocktails. This warming beverage builds on the traditional flavors of Mexican hot chocolate by incorporating rich cocoa, cinnamon, and a subtle kick of spice from hot pepper. What sets this version apart is the addition of blanco tequila, lending a smooth agave flavor that complements the bold and spiced elements. This boozy twist transforms the comforting classic into an indulgent cocktail ideal for chilly nights and festive gatherings.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Milk: This is a nutrient-rich liquid that’s produced by mammals and is high in calcium, protein, and vitamin content. I used Prairie Farm Vitamin D Whole Milk.

Tequila Blanco: This is a spirit made with unaged agave and water. I used Casamigos Tequila Blanco.

Vanilla Extract: This is a flavoring made with vanilla beans, ethyl alcohol, and water. I used Simply Organic Pure Madagascar Vanilla Extract.

Hot Cocoa Mix: This is a powdered blend made with cocoa powder, sugar, and sometimes powdered milk or other ingredients. I used Ghirardelli Double Chocolate Premium Hot Cocoa Mix.

Ground Cinnamon: This is a finely milled spice made with the inner bark of cinnamon trees. I used Simply Organic Ground Cinnamon.

Cayenne Pepper: This is a fiery, bright red spice made with dried and pulverized cayenne chili peppers. I used Simply Organic Cayenne Pepper.

Ancho Chile Powder: This is a smoky, mildly spicy seasoning made with dried and ground poblano peppers. I used Simply Organic Ancho Chile Pepper.

Dried Pepper: This is a pepper that has been dried. I used an arbol chile pepper.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Saucepan: This is a deep cooking pot with a long handle and lid that’s used for simmering, boiling, and cooking on the stovetop. I used the All-Clad 3-Ply Stainless Steel 3 Quart Sauce Pan.

Spatula: This is a flat, broad kitchen tool that’s used for flipping, scraping, and stirring. I used the OXO Silicone Spatula.

Ladle: This is a large, deep-bowled spoon with a long handle that’s used for serving. I used the OXO Good Grips Silicone Everyday Ladle.

Cocktail Pick: This is a small, slender tool that’s used to skewer cocktail garnishes. I used one from the I-MART Stainless Steel Cocktail Pick Set.

Irish Coffee Mug: This is a heat-resistant glass mug with a sturdy handle and footed base that’s used to serve warm drinks. I used the Libbey Cavana Tall Mug.

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-12-11.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Light brown color

• Aroma: Sweet chocolate with a hint of chili

• Taste: Creamy cocoa flavor accented with agave

• Finish: Lingering pepper and cinnamon

Kendall’s Rating: ⭐⭐⭐

Kendall’s Take: “I would have never thought to pair spicy peppers with hot cocoa, but here they are working super well together in this drink. It mostly still tastes like chocolate, but there is a noticeable spiciness in the aftertaste that gives the cocktail a unique Mexico-inspired twist. I don’t know that I would make it again for myself because I prefer a more classic blend of hot cocoa flavors, but I liked this version a lot. I would say it’s worth a try if you’re intrigued by it like we were.”

Recipe

This cocktail recipe was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.

This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-12-11.