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Recipe courtesy of Jill Davie

Mexicocoa

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  • Yield: 1 serving
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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

  1. 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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