I am a fan of hot cocoa. I don’t mean the powdered stuff that you add hot water to. I’m talking about melting semi sweet chocolate into rich whole milk for a mug full of chocolate-y deliciousness. There’s nothing better on a cold and blustery winter day.
Now imagine, if you will, adding Mocha Kahlúa and cayenne pepper to your chocolate milky concoction. It takes the ordinary to whole new level of delicious.
The first hot chocolate beverage was created by the Mayans over 2000 years ago and cocoa beverages were an essential part of the Aztecs culture. If they had Kahlúa in 1400 AD, I bet it would’ve been added to their cocoa.
Each year during the holidays, we get together with our neighbors for what we call Yule Bakken. It’s an evening spent eating finger foods and sipping holiday beverages at several homes in the neighborhood. Along the route to the next house, we sing Christmas carols loudly with a merry caravan of holiday spirited adults and children alike. It’s an evening we all look forward to that usually ends at our house. Guitars come out and we all squeeze into our livingroom with mugs of warm cocoa (some spiked, most not) and sing along like the most perfect Norman Rockwell depiction of the best Christmas ever. I can’t wait to have a big pot of this Aztec Kahlúa Hot Cocoa waiting for my Yule Bakken guests this holiday.
AZTEC KAHLÚA HOT COCOA
Yield 4 servings
Aztec Kahlúa Hot Cocoa is a mix of spicy, sweet and Mocha Kahlúa rum. Perfect for warming up the adults on a chilly winter day.
- In a large saucepan, add the milk, heavy cream, chocolate, espresso powder, cinnamon, cayenne, and salt. Warm slowly over medium-low heat, until chocolate is melted. When warm enough to serve, add the Kahlúa and stir to combine.
- Ladle into mugs and serve immediately with marshmallows or sweetened whipped cream.
Disclaimer: This was a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.