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Camp Cocktail: Adult Hot Cocoa

Camp Cocktail: Adult Hot Cocoa

What's better than drinking hot cocoa around a campfire? Drinking boozy hot cocoa around the campfire! We decided to spice up a classic hot cocoa recipe by introducing tequila and Ancho Reyes, a slightly spicy liqueur made with sun- dried ancho chilis. And we topped it all off with locally made cinnamon marshmallows from Smash Mallow in Sonoma County...because, marshmallows.

Start off by making a classic hot cocoa recipe from a few simple ingredients (no judgement here if you want to just pour a couple of Swiss Miss Hot Cocoa packets in as they are great to take along in your pack). Have fun and experiment with the spices you add to jazz up your hot chocolate! We dropped some cinnamon sticks into the pot to cook along with the milk, cocoa powder, salt, and sugar. The cinnamon played nicely with the spice of the Ancho Reyes and spiritous kick of the tequila.

Learn more about Wild Craft HERE!

Fun Fact: To create Ancho Reyes, Poblano peppers grown in Puebla, Mexico are sun-dried for 15-21 days before being individually scissor sliced by hand. The peppers then soak for half of a year in a neutral cane spirit, macerating in small vats.




Adult Hot Chocolate


  • Serving Size: 4 mugs of hot chocolate
  • Prep Time: <5 minutes | Total Time: <15 minutes


Adult Hot Chocolate
  • 5 oz Tequila
  • 0.5 Ancho Reyes Liqueur
  • 6 oz. Hot Cocoa (ingredients and instructions below)
  • Cinnamon marshmallows on top
Hot Cocoa
  • 1/2 cup of sugar
  • 1/4 cup of cocoa powder
  • Pinch of salt
  • 1/3 cup hot water
  • 4 cups of milk (feel free to substitute for any non-diary milk here as well)
  • 3/4 teaspoon of vanilla extract
  •  2 cinnamon sticks


Hot Cocoa
  • Get your camp stove all ready to go and then prepare your ingredients. Careful pouring that cocoa powder in the wind!
  • First combine the sugar, cocoa, salt and water in a pot and bring to a boil to cook for a couple of minutes.
  • Reduce the heat add the milk into to mixture as well as the cinnamon sticks.
  • Cook the hot cocoa until the it reaches your desired temperature, be sure not to heat too high as the cocoa can burn to the bottom of your pan.
  • Once your desired drinking temperature has been reached you can turn off the heat, add the vanilla, give it a stir and it is ready to be enjoyed!
Adult Hot Chocolate
  • Start by pouring the tequila and Ancho Reyes into each mug.
  • Then pour your hot cocoa in, stir until blended, top with your cinnamon marshmallows, and enjoy!

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