Hot Chocolate del Diablo

The legendary beverage is reportedly made with cinnamon, nutmeg, cloves and anise. But this chocolatey drink actually has surprising origins; it’s said to have been created by Spanish conquistadors who thought the ingredients would make them invulnerable in battle. The original recipe was spread globally when missionaries brought chocolates back from their travels to Mexico.

This is a recipe for hot cocoa that you can make to enjoy during the winter. It’s called “Hot Chocolate del Diablo” because it has cinnamon, cloves, and other spices mixed in with the cocoa. Read more in detail here: hot cocoa recipe.

Hot Chocolate del Diablo: a luscious boozy hot cocoa with a burst of spiciness thanks to chocolate chile tequila!

Patrón, thank you for supporting this article. Pick up a bottle of Patrón XO Cafe Incendio from your local merchant, and remember to drink responsibly.

As a result, I’m a big admirer of hot chocolate. It reminds me of ski vacations in the winter, when I’d come in from the cold and warm up with a scorching hot cup of cocoa held close to my body.

My need for hot chocolate becomes greater as the temperature cools. In the winters while I was in middle school, I would return home almost every day and make myself one of those packaged hot chocolates. My sister and I would sometimes try adding more marshmallows, chocolate syrup, or even oreos to the mix. Mmmmm!

But now that I’m an adult (for the sake of argument), my preferred additive is liquor. So you can guarantee I’ll be drinking this Hot Chocolate del Diablo, or Devil’s Hot Chocolate, throughout winter. 

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You may be wondering what’s in it. Oh, simply a delicious hot cocoa made with chocolate chile tequila. It creates a decadent drink that is guaranteed to wow.

To put it another way, welcome to the perfect Halloween party cocktail.

The combination of chocolate and chile is a natural one. The chile is cut by the chocolate’s thickness, so you can continue to enjoy your drink without feeling overwhelmed by heat.

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The addition of tequila elevates it to new heights. Who doesn’t want a smidgeon of alcohol in their hot cocoa?

That’s why I’m thrilled to be working with Patrón on this article. The ultimate blend of Mexican arbol chile, Criollo chocolate, and Patrón Silver tequila is their XO Cafe Incenido. It has a sweet and spicy flavor that works well in cocktails, shots, and even desserts!

Did I mention it just takes 5 minutes to create, making it ideal for last-minute party planning? Combine all of the ingredients in a saucepan and heat until the chocolate is melted.

Finish with a cinnamon sprinkle and a cinnamon stick, and you’re done. Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes

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People, have a happy almost-Halloween! I can’t wait to start preparing my celebration.

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Print

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time allotted: 10 minutes
  • 2 drinks (one time)
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time allotted: 10 minutes
  • 2 drinks (one time)

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time allotted: 10 minutes
  • 2 drinks (one time)

Ingredients

  • 1 3/4 gallon of whole milk
  • Patrón XO 3 ounces Cafe Incendio is an incendiary cafe.
  • 3 ounces coarsely chopped bittersweet chocolate
  • 1 tablespoon brown sugar (medium or dark)
  • 1 tbsp chocolate powder
  • vanilla extract (1/2 teaspoon)
  • 1/4 teaspoon cinnamon powder

Instructions

  1. Combine the milk, Patrón XO Cafe Incendio, chocolate, brown sugar, and cocoa powder in a small saucepan over low heat. Slowly whisk until the liquid is barely hot and steaming.
  2. Remove from the heat and mix in the vanilla extract and cinnamon powder. Serve in two 10 oz glasses with entire cinnamon sticks on top!

As a member of Clever Girls, I was chosen for this chance, and the material and thoughts stated here are all my own.

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