Ingredients

  • 8 c. 2% Milk
  • 1 c. El Tesoro Reposado Tequila
  • 1 c. Leftover Halloween Candy (try Reese’s Cups, Crunch bars, Hershey Chocolate bars)
  • 1 c. Unsweetened Cocoa Powder
  • 2 c.  Sugar
  • 1 tbsp Sea Salt

Preparation

  1. Chop up your candy into small pieces
  2. In a small sauce pan, heat chopped up Halloween Candy, cocoa powder and half of the milk over low heat
  3. Stir until chocolate is completely melted.
  4. Add remaining milk and salt and stir until warm
  5. Stir in sugar to taste and stir until dissolved
  6. Pour 1 to 1.5 oz of tequila into a mug and top with hot chocolate 
  7. Top with whipped cream and candies