Mexicocoa

Warm up with this hot chocolate spiked with tequila and spice.

Preparation Time5 mins

Cooking Time10 mins

Serves1

DifficultyEasy

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Ingredients

1 tbsp unsweetened cocoa powder

1/4 tsp cinnamon powder

Pinch of chilli powder

Pinch of cayenne pepper

190ml almond milk, unsweetened (can substitute Irish Creme, coffee-flavoured liqueur or milk)

1 tbsp agave nectar (can substitute honey or maple syrup)

30ml silver tequila

Paprika

Cinnamon stick

Method

In a saucepan over low heat add the cocoa powder, cayenne pepper, cinnamon powder and chilli powder. 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 a saucer of paprika. Pour in tequila. Add hot cocoa mixture. Stir with a cinnamon stick and serve.

Recipe courtesy of Jill Davie

Drinks

Cocktails

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