Warm up with this hot chocolate spiked with tequila and spice.
- 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
- Cinnamon stick
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