Mexicocoa

1. 1

   In a saucepan over low heat add the cocoa powder, cinnamon, chili powder and cayenne pepper.

2. 2

   Toast until spices begin to release their aromas, about a couple of minutes.

3. 3

   Using a small whisk or wooden spoon, slowly incorporate the almond milk.

4. 4

   Raise the temperature to medium-high and bring to a slow simmer.

5. 5

   Stir in the agave nectar and remove from the heat.

6. 6

   Rim a mug by dipping into a saucer of water, blotting and dipping into saucer of paprika.

7. 7

   Pour in tequila.

8. 8

   Add hot cocoa mixture.

9. 9

   Stir with a cinnamon stick and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.