Hot (and Spiked) Cocoa You Should Make This Winter 

click to enlarge JESSICA ELIZARRARAS
  • Jessica Elizarraras

This summer, as beads of sweat went down every San Antonians' forehead and pit stains ruined all of our clothing, we sought refuge in cool beverages. At Park Social, bar manager David Naylor turned us onto a rum-based Popsicle with fresh berries, cucumber, which was topped off with a splash of Topo Chico.

But this winter, even as mild as the one we're currently enjoying (has it gone below 35 degrees this December?), Naylor is sharing a recipe for spiked hot chocolate that helped keep us warm through winter 2014-2015. Known as the Aztec slugger, the cocoa brings together a collection of all things adults crave — coffee, booze, chocolate and seasonal spices.

Served in dainty mugs, the slugger is potent, so you won't want to knock down too many of these guys. Instead, grab your favorite mug, pop in Love Actually and use your tears to add just touch of salt to the mix — or don't, it's totally up to you. Naylor and co. fire up a hand-held torch to brûlée marshmallows atop the mix, but freshly whipped cream is just as well. If you're having folks over, the recipe is easily doubled or tripled and keeps well in a Crock-Pot.

Aztec Slugger

Makes 2 servings

Recipe courtesy of David Naylor


  • 1 cup freshly brewed French press coffee
  • 1 1/2 ounces whiskey, tequila, dark rum
  • 1/2 ounce Cafe Lolita or other coffee-flavored liqueur
  • 2 ounce bittersweet chocolate (Park Social uses 60 percent Ghirardelli)
  • 1 1/2 ounces heavy cream
  • 1 1/2 ounces whole milk
  • 1 teaspoon brown sugar
  • 1 teaspoon cayenne powder
  • 1 teaspoon salt
  • 2 cinnamon sticks


Combine all ingredients into small saucepan over medium heat, stirring until melted. Ladle into coffee cups, serve with marshmallows, brûlée or whipped cream.


Sub whiskey with tequila, mezcal or dark rum.



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