Prev Recipe Next Recipe

Recipe courtesy of Jill Davie

Save Recipe Print

WATCH

Mexicocoa (03:28)

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

Watch how to make this recipe.

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.

My Private Notes

Name: 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