Mexicocoa

Yield:
1 serving
Ingredients
  • 1 tbs. unsweetened cocoa powder
  • 1 tsp. cinnamon
  • Pinch of chili powder
  • Pinch of cayenne pepper
  • 3/4 cup almond milk (can substitute Irish Creme, coffee-flavored liqueur or milk)
  • Splash of agave nectar (can substitute honey or maple syrup)
  • 1 oz. Silver tequila
  • Paprika
  • Cinnamon stick
Directions

In a saucepan over low heat add the cocoa powder, cinnamon, chili powder and cayenne pepper. Toast until spices begin to release their aromas, about a couple of minutes. Using a small whisk or wooden spoon, slowly incorporate the almond milk. Raise the temperature to medium-high and bring to a slow simmer. Stir in the agave nectar and remove from the heat. Rim a mug by dipping into a saucer of water, blotting and dipping into saucer of paprika. Pour in tequila. Add hot cocoa mixture. Stir with a cinnamon stick and serve.


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