Spiced and Spiked Hot Chocolate Campfire Cocktail Recipe


1 drink


2 oz Ancho Reyes chile liqueur, or 1 oz Ancho Reyes plus 1 oz bourbon, rye, tequila, or mezcal

6 oz hot chocolate


(1) Warm hot chocolate on the fire until just simmering. Remove from heat to use right away, or store in a vacuum-insulated bottle (like this great one from Thermos!).

(2) Add spirits to mug and pour hot chocolate over top.

(3) Garnish with roasted marshmallows. Mine are homemade and dusted with cinnamon, but you can also add a dusting of cinnamon to the store bought kind. Dust BEFORE roasting to get maximum toasty cinnamon aroma.