Mexicocoa

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
  • Paprika
  • 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

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