Shecky’s

Spiked Mexican Hot Chocolate

That wintry chill is slowly but surely wafting in, so what better way to warm up from the inside out than with this Dia de los Muertos-worthy Spiked Mexican Hot Chocolate from Justina Blakeney. Stock up on Mexican chocolate like Ibarra (if you can’t find it in your supermarket, mix cocoa with some sugar and cinnamon for similar effect) and finely chop it up while milk simmers in a saucepan. Add the chopped chocolate to the milk and stir until melted, then whip with a molinilo or a whisk. Take off heat, add a shot of tequila and top it with whipped cream, a sprinkle of chili for a little kick and a cinnamon stick. ¡Salud!

Image Credit: justinablakeney.com