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Mexican Hot Chocolate

Bearded Viking

Mexican Hot Chocolate

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Cacao has been grown in Mexico for more than 4,000 years, and drinks based on the seeds from the plant were used in spiritual ceremonies and as treats for the upper class. The botanical name of the plant cacao plant literally translates to "food of the gods", and there are probably not many people who would contest that assessment.

Our homage to the gods of Mesoamerica is filled to the brim with dark chocolate and coffee, and spices like smoked chili, nutmeg, and cinnamon. A base of tequila and rum gives this delicious brew a solid backbone that any god would feel delighted to indulge in. 

Our Mexcian Hot Chocolate is quite spicy, so if you usually order your curries below 'medium hot', this one might be a challenge!

Made with

Golden Panamanian rum, reposado tequila, homemade dark chocolate syrup, Missing Bean espresso, crème de cacao, and coffee liqueur.

How to serve

You can drink Mexican Hot Chocolate both hot and cold.

If you have it cold, keep it in the fridge and shake over ice for 30 seconds before serving in a fancy glass and you should get a nice foamy head.

If you have it hot, gently warm it in a saucepan at low medium heat without letting it boil. Serve in a mug and wrap up in a blanket.

Make it fancy

Dust with cocoa powder and garnish with whipped cream. Try drinking it using a cinnamon stick as a straw, it's quite fun!


100 ml, 22.5 % abv