I’m not even kidding when I say I make one of these like 5 times a week. I have such a big sweet tooth and always crave chocolate after dinner. Instead of having a brownie or cookie… I make a chocolate cocktail. I always love to experiment with dessert cocktails and this is my favorite thus far. Think “chocolate martini” crossed with a “mocha latte” then crossed with “Mexican hot chocolate”. It’s the best thing ever, take my word for it.
Since it’s somewhat of a late night cocktail, I prefer to use a decaf espresso shot in mine. I’m such a baby when it comes to caffeine and I’ll be up all night if I drink even a sip of coffee past 4pm. If you don’t have an espresso maker at home, you can always pick up a couple of shots of espresso at your nearby coffee shop. (This is what I used to do before I got an espresso maker!) it’s an easy and quick stop after dinner and much cheaper than going out and spending $20 on a dessert cocktail. If you’re in the market for an espresso, I recommend getting the Nespresso Creatista Plus Espresso Machine by Breville. I got it from Williams Sonoma about 8 months ago and cannot speak a single bad word about it. It’s absolutely incredible for my morning latte, cappuccino, or late night cocktail cravings. The espresso machine uses nespresso pods, which make it so user friendly and easy to use for anyone. You don’t have to be a barista to figure it out. It’s definitely worth the splurge if you’re an avid coffee drinker like I am. I’ve linked it below.
BOOZY MEXICAN HOT CHOCOLATE ICED LATTE
Prep time: 5 minutes
Total time: 25 minutes
MEXICAN HOT CHOCOLATE INGREDIENTS:
1/4 cup half & half
1 cup 2% milk
1/4 cup milk chocolate chips
1/4 cup semi sweet chocolate chips
1/2 tsp cinnamon
1 tsp vanilla extract
In a small pot, turn to medium high heat and add in both kinds of chocolate chips. Melted chocolate chips completely then add in half & half, milk, cinnamon and vanilla extract. Bring to a bowl and continuously whisk till the chocolate and milk have combined completely. There should be no chocolate floating in the milk. The texture should be smooth and creamy.
Let cool for 20 minutes.
3 oz baileys Irish cream
1.5 oz vodka
1/2 cup Mexican hot chocolate
1 shot espresso
In a cocktail shaker add baileys, vodka, espresso and Mexican hot chocolate. Shake with ice till chilled and serve on the rocks.