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.
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.
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.
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. 16 oz 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!
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.)
