Mexican hot chocolate is a delicious infusion that infuses jalapeno, cinnamon & bittersweet chocolate. This decadent infusion can be enjoyed on the rocks or added to your preferred beverage.
NOTE- REMOVE paper from HONEY stick BEFORE filling
Ingredients- Belgian chocolate, cinnamon stick, cinnamon, jalapeno, vanilla infused sugar,
Infuse with vodka, rum, tequila, bourbon, whiskey or water
Mix with coffee, seltzer, cream, milk or ice cream.
Cold Infusion (2-3 days)
Fill with approx.16oz. of cool alcohol, wine or water
Let sit for 2-3 days (the longer the infusion sits, the stronger the flavor)
Shake the jar every so often to help the ingredients blend. Keep refrigerated after infusing, strain & enjoy!
Warm Infusion (1hour- 2 days)
Best for infusions with chocolate & candies
Fill with approx.16oz of warm or hot (not boiling) liquor
Let sit from a few hours to 1-2 days
Shake every so often to help the ingredients meld, strain & enjoy!
Our infusions are concentrated, even our sangrias. While some flavors may be enjoyed on the rocks, most will need to be added to a mixer
. Keep refrigerated after infusing
1 part infusion (1 1/2 oz. approx)
3 parts mixer (4 1/2 oz. approx)
For a stronger drink try a 1 part infusion (1 1/2oz) to 2 parts mixer (3 oz.)
Adjust to taste.
At your next gathering try a variety of mixers and let your guests make their favorite cocktails from just one of our flavors. Makes 8-10 drinks.