Time:
Complexity: easily
Servings: 1

The Mexican tradition of drinking hot chocolate with cayenne pepper dates back to the ancient Aztecs, who brewed cocoa powder to add the fiery spice to their drink. This cocktail recipe combines cocoa and cayenne pepper to create a unique flavor combination with other traditional Mexican ingredients: agave nectar and tequila. Almond milk softens the cocktail's flavor, and a pinch of cinnamon adds a sweet aroma that pairs beautifully with hot cocoa. Before serving, garnish the cups with a red paprika or chili pepper rim and fill them with alcoholic Mexican cocoa.

Ingredients:

• 1 tbsp cocoa powder
• 1 teaspoon cinnamon
• A pinch of chili powder
• A pinch of cayenne pepper
• 3/4 cup almond milk (can be substituted with Irish cream, coffee liqueur, or milk)
• A little agave nectar (can be replaced with honey or maple syrup)
• 30 ml silver tequila
• Paprika
• Cinnamon stick

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cocoa, cinnamon, chili seasoning, ground cayenne pepper, almond milk, Agave nectar, tequila, paprika

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Preparation:

Step 1
• Place the saucepan over low heat and add the cocoa powder, cinnamon, chili powder, and cayenne pepper. Cook until the spices are fragrant, about a couple of minutes. Stirring with a small whisk or wooden spoon, slowly pour in the almond milk. Increase the heat to medium-high and bring the mixture to a gentle simmer. Stir in the agave nectar and remove from the heat. Dip the rim of the mug in a saucer of water, then blot it dry and dip it in a saucer of paprika. Pour in the tequila. Add the hot cocoa. Stir with a cinnamon stick and serve.

Votes: 4

Author of the recipe - Jill Davie is the executive chef at Josie's Kitchen, a Los Angeles restaurant owned by Josie Le Balch.