Mexican Hot Chocolate with Tequila and Cayenne Pepper

Name: Mexican Hot Chocolate with Tequila and Cayenne Pepper


Yield: 2 large servings

Ingredients:

• 3 cups Milk (I used 1% and it was good)
• 1 and 1/2 bars Ibarra chocolate; broken into chunks
• 6 Tbsp Scharffenberger Cocoa Powder
• 2 Tbsp Cane Sugar
• 1/8 - 1/4 tsp Cayenne Pepper (start with 1/8 tsp and season to taste)
• 4 ozs Tequila
• 1/2 cup heavy whipping cream
• Ground Cinnamon for Garnish

Preparation:

• Warm the milk in a medium size heavy saucepan on medium heat, watching carefully.
• Add the Ibarra chocolate, the cocoa powder and the sugar.
• Heat until the chocolate dissolves, whisking to combine all ingredients.
• Season with the cayenne pepper. Start with 1/8 teaspoon and season to your taste.
• Pour the warm milk into 2 large mugs and add 2 oz of tequila.
• Top with whipping cream; sprinkle whipping cream with cinnamon.

Garnish:

• Ground Cinnamon, heavy whipping cream

Glass Guide:

• Large Mug

Special Equipment:

• medium size heavy saucepan

credits to creative-culinary.com


Notes:

• A wonderful and warming cocktail for fall and winter.

Mexican Hot Chocolate with Tequila and Cayenne Pepper
Reviewed by Mitzi Kai
Rating: 4.5