| Yield: | 1 serving |
Ingredients
- 1 tbs. unsweetened cocoa powder
- 1 tsp. cinnamon
- Pinch of chili powder
- Pinch of cayenne pepper
- 3/4 cup almond milk (can substitute Irish Creme, coffee-flavored liqueur or milk)
- Splash of agave nectar (can substitute honey or maple syrup)
- 1 oz. Silver tequila
- Paprika
- Cinnamon stick
Instructions
- In a saucepan over low heat add the cocoa powder, cinnamon, chili powder and cayenne pepper. 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 saucer of paprika. Pour in tequila. Add hot cocoa mixture. Stir with a cinnamon stick and serve.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 131 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 135 mg |
Reviews
I really enjoyed the flavor combination, but I would cut down on the spices–they’re easy to add, but hard to take away. I’d make this again.
Have to say, this recipe was not good. Was a little skeptical to begin with, but making it just confirmed that the flavour combination was nasty. Clearly I will never attempt to make this again.
I recommend you do not take a trip to Mexicocoa.