Spiced and Spiked Hot Chocolate Campfire Cocktail Recipe
Looking for the best campfire cocktails? This spiced and spiked Mexican hot chocolate recipe is perfect for you!
Servings: 1
Ingredients
- 2 oz Ancho Reyes chile liqueur, or 1 oz Ancho Reyes plus 1 oz bourbon, rye, tequila, or mezcal
- 6 oz Hot chocolate
Instructions
- Warm hot chocolate on the fire until just simmering. Remove from heat to use right away, or store in a vacuum-insulated bottle.
- Add spirits to mug and pour hot chocolate over top.
- 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.