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Mexican Hot Chocolate

A picture of the mexican hot chocolate in a mug


1 1/2 oz Cathedral Ledge Maple Liqueur

3 T Unsweetened Cocoa Powder

1 T Chocolate Syrup

1/2 tsp Ground Cinnamon

1 pinch Chili Powder

1/4 cup Milk

3/4 cup Boiling Water


Bring Water to a roiling boil. Add Milk. Transfer to a mug. Add cocoa powder, chocolate syrup, cinnamon and chili powder. Stir to combine. Top with Cathedral Ledge Maple Liqueur and stir. 

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