Spiked Hot Chocolate

The cold has been tough almost all over the country this winter. While the weather may not be so nice, this week’s cocktail is sure help warm you up! This hot chocolate recipe comes from a brand new luxury inn in Stowe, Vermont, Edson Hill. If anyone knows how to mix up a drink to keep people warm it is this place. A huge thanks to them for sharing the recipe with the rest of us. Mix this up and curl up in front of the fire and pretend you are there!

This recipe calls for a few ingredients you may not have on hand. First Dutch cocoa powder is different than regular unsweetened cocoa as it has been treated to neutralize its natural acidity. Because this recipe does not require baking you could probably substitute regular unsweetened cocoa if that is what you have on hand. The Espolon Tequila Reposado is a specific brand of tequila and it is excellent, but again, if you have other tequila on hand you could make a substitution. The Mezcal is a product is similar to tequila but has a strong smoky flavor, you could just use more tequila in place of this, but Mezcal is excellent if you want to give it a try. The Licor 43 is a product that is citrus based and infused with vanilla and a bit harder to substitute actually. Licor 43 is a bit pricey too, my best suggestion would be to substitute vanilla infused simply syrup if you must.  The Chocolate Mole Syrup is from Sumptuous Syrups of Vermont, and the bitters are from AZ Bitters Lab.

Spiked Hot Chocolate


  • 1 tablespoon Dutch Cocoa powder
  • 3 tablespoons sugar
  • 1 dash ground cinnamon
  • 1/3oz Sumptuous Syrups Chocolate Mole
  • 2 dashes AZBittersLab Mas Mole
  • 5oz hot dark roast coffee
  • 1/2oz Espolon Tequila Reposado
  • 1/2oz Ilegal Mezcal Joven
  • 1/4oz Licor 43
  • vanilla whipped cream
  • cayenne pepper/sugar sprinkle (1:3 ratio)


Combine cocoa powder, sugar, cinnamon, Sumptuous Chocolate Mole Syrup, and Mole Bitters in a coffee mug. Now add the hot coffee, tequila, mezcal, and vanilla liqueur. Stir. Top with vanilla whipped cream. Garnish with cayenne pepper/sugar sprinkle.

Now, if all that seems a little complex for you, bookmark this recipe and next time you are at a well stocked bar ask the bartender to make it for you!