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Spice up your Mexican hot chocolate

Mexican Hot Chocolate created by Chef Aaron Polsky of Harvard & Stone

The winter months call for nights indoors to avoid the cold temperatures. What better way to make the best of these cold winter months than cozying up at home and catching up on your favorite TV show while enjoying a cup of hot chocolate? Or what if you’re looking to host a movie night in with friends and looking for a quick and delicious recipe to surprise and delight your guests? Ditch the instant store-bought powder, and add this rich Mexican Hot Chocolate created by Chef Aaron Polsky of Harvard & Stone to your menu.

This creamy twist on hot chocolate calls for coconut milk, real Mexican chocolate, mole bitters and TABASCO sauce – and for those who really want to treat their adult guests, some reposado tequila or mezcal! This easy-to-make recipe is perfect for the entire family and sure to warm you up!


1 20oz can coconut milk
2 disks Mexican hot chocolate (I prefer Ibarra Mexican Hot Chocolate)
1 teaspoon mole bitters (I prefer Bittermens Mole Bitters)
1/4 teaspoon TABASCO® Sauce
6oz reposado tequila or mezcal


Coconut flakes or marshmallows


In a saucepan, add coconut milk and bring to a simmer. Add chocolate disks, mole bitters, and TABASCO® Sauce and whisk until the chocolate disks have melted. Remove from heat.

To serve, add 3/4 cup hot chocolate base to a heated mug, and add 1.5 oz Reposado Tequila or Mezcal and stir. Garnish with a sprinkling of coconut flakes and marshmallows. Leave a bottle of TABASCO® Sauce out for your guests to add more if they want it spicier.

Makes 4 Servings