Tequila Cocoa Caliente

Tequila Cocoa Picante

The Spruce / S&C Design Studios

Prep: 15 mins
Cook: 5 mins
Infuse: 3 hrs
Total: 3 hrs 20 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
377 Calories
11g Fat
35g Carbs
12g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 377
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 19mg 6%
Sodium 135mg 6%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 10%
Total Sugars 30g
Protein 12g
Vitamin C 65mg 324%
Calcium 388mg 30%
Iron 2mg 9%
Potassium 653mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tequila and hot chocolate come together in one steaming mug with this tequila chocolate caliente recipe. It's a fun and unique way to transform chocolate caliente ("hot cocoa" in Spanish) into a spicy drink lover's delight.

The recipe plays off traditional Mexican hot chocolate. The difference is that you'll spike it with an aged tequila infused with cinnamon and serrano peppers. This results in a wonderful spice that contrasts the warm, rich chocolate drink.

Mexican table chocolate is used in this recipe and it's melted into milk. You can, however, add the tequila to your favorite hot chocolate recipe or even use a simple hot cocoa mix. For the mix, you'll find that using milk rather than water creates richer chocolate that is more soothing.


For the Cinnamon-Serrano-Infused Tequila:

  • 1 (750-milliliter) bottle aged tequila

  • 2 cinnamon sticks

  • 1 whole serrano pepper

For the Cocktail:

  • 1 cup milk

  • 2/3 tablet Mexican table chocolate, about 1 ounce

  • 1 1/2 ounces cinnamon-serrano reposado tequila

  • Cinnamon stick, for garnish

  • Chili pepper, for garnish

Steps to Make It

Make the Cinnamon-Serrano Tequila

  1. Fill an infusion jar with reposado or añejo tequila and add two cinnamon sticks. After one day, do a taste test to check the flavor and continue infusing if you'd like it to be a little stronger. It should take no more than two or three days.

  2. Once the cinnamon is where you like it, add one serrano pepper. This infusion should only take a few hours. Any longer and you risk burning the tequila, making it undrinkable. Test it often until it reaches your preferred level of spice.

  3. When the tequila has the ideal flavor blend for you, remove the cinnamon and pepper. Rebottle, label, and store as you would any other tequila.


  • Don't simply drop cinnamon sticks into a bottle of tequila. The sticks will soak up liquid and expand, making them impossible to remove through the often thin neck of a tequila bottle. It's best to use a wide-mouthed jar instead.
  • If you prefer to skip the infusion, it is possible to find an aged tequila that is infused, though they are rare. Soltado Spicy Añejo is infused with serrano peppers and cinnamon and it actually served as the inspiration for this recipe.
  • Other brands may be available, though you're more likely to come across blanco tequilas infused with either cinnamon or some variety of chili peppers. These will work as well and you can always add the missing flavor through an infusion.

Make the Tequila Cocoa Caliente

  1. Gather the ingredients.

  2. In a small saucepan, heat the milk over medium-low heat. Add the chocolate after you see the first bubbles form.

  3. Stir continually until the chocolate melts, keeping the heat moderate. You do not want the milk to come to a boil.

  4. Add the tequila and whisk until a light froth is formed.

  5. Pour into a warmed mug and garnish with either a cinnamon stick or, for a little extra spice, a small, whole chili pepper. Serve and enjoy.

How Strong Is a Tequila Cocoa Caliente?

This cocktail has a stronger flavor than an alcohol bite. When made with an 80-proof tequila, the alcohol content should be a very gentle 6 percent ABV (12 proof). It's like drinking a beer, only far more delicious!