Prepare Fireball Whipped Cream and refrigerate for up to 2 hours ahead or until ready to use.
In a medium-sized saucepan over medium-low heat, add the Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for approximately an additional 1 minute.
Carefully and slowly stir in the milk and let sit over low heat until the chocolate is too warm to touch (you can see the steam rising from it)
In a medium-size bowl, beat the egg until it is frothy. You can use an electric mixer, a Molinillo, or a fork for this. You just need to make it as frothy as possible. Add the vanilla extract and beat in well.
The Molinillo [moh-lee-NEE-oh] is the Mexican chocolate "whisk" or "stirrer." It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado.
Pour the prepared hot chocolate mixture over the frothed egg and beat it vigorously for about 15 seconds. You want to beat it until you have about 1/2- to 1-inch of foam on top.
Pour 1 ounce of Fireball whiskey into each serving cup. Gently pour in the prepared Mexican hot chocolate and stir together with whiskey to combine.
Top each hot chocolate drink with a dollop of Fireball Whipped Cream (alternatively you can gently stir the whipped cream into the top of the drink so it has a nice swirled effect).
Garnish with a sprinkle of cinnamon and crushed red hot candies and serve.
For best results, chill the bowl and whisk attachments in the refrigerator for up to 1 hour or freezer for 10 minutes.
Add the whipping cream, vanilla extract, and sugar to the chilled bowl. With an electric hand mixer or standing mixer, whisk ingredients together on high speed for about 1 to 2 minutes until medium peaks are formed. After 1st minute stop and check to see if peaks are forming:
If too soft, continue mixing at high speed in 1 minute increments, checking every minute until the peaks reach the right stiffness with soft edges.
Caution - if you over whip, the whipping cream will become too stiff and grainy and then you will be making butter!
Gently stir in the Fireball whiskey and refrigerate whipped cream until ready to use.
You will have some left over whipped cream after you make your hot chocolate, I’m sure you can find a good use for it!
* A good Mexican Chocolate such as Ibarra Mexican Chocolate, will have cinnamon and cloves already in it.
If you can not find Mexican chocolate, use semi-sweet chocolate and add a heavy dash of ground cinnamon and a pinch of ground cloves.
Fireball Mexican Hot Chocolate Recipe: https://whatscookingamerica.net/beverage/fireball-mexican-hotchocolate.htm