Chocolate Chili Instructions

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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!

OR

 

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

Basic Recipe

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.

Chocolate Chili Infusion