Hot Mexican Chocolate (With Rum!)

Hot Mexican Chocolate (With Rum!)

Warm up with this spiced hot chocolate with aged rum and Maraschino liqueur.



Level: Easy

Serves: 2


  • 2-½ cups Milk
  • 1 cube (3.1 Oz Cube) Mexican Chocolate (Ibarra Brand)
  • 4 ounces, fluid Aged Rum (or Spiced Rum), I Use Havana Club Aged Rum
  • 2 ounces, fluid Maraschino Liqueur


Chop up the block of Ibarra Mexican chocolate and add to the milk that’s been slowly warming on the stove (be careful not to boil or burn the milk!). Once the chocolate has melted, remove from the heat. Let cool a bit and then add the rum and the Maraschino liqueur.

Using a whisk, spin the whisk between your hands to froth the milk until it is bubbly. Serve immediately!

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