This recipe combines two classic warm drinks— tequila and hot cocoa—into one. If you like spicy chocolate and tequila, this is for you.
The drink is another twist on classic Mexican hot chocolate. Instead of regular tequila, add a shot of aged tequila flavored with cinnamon and serrano peppers. The resulting spice complements the richness of the hot chocolate.
Add two cinnamon sticks to an infusion jar with reposado or Anejo tequila.
After one day, test the flavor and continue infusing if you want it to be a little stronger. It should only take two or three days.
When the cinnamon is to your liking, add one serrano pepper. This infusion should take no more than a few hours. If you wait any longer, the tequila will burn and become unusable.
Test it frequently until it reaches your desired level of spice.
Remove the cinnamon and pepper when the tequila has reached your preferred flavor profile. Rebottle, label, and store like any other tequila.
To make the Tequila Cocoa Caliente:
Warm the milk in a small saucepan over medium-low heat. After you see the first bubbles form, add the chocolate.
Stir constantly, keeping the heat moderate, until the chocolate melts. Don't let the milk
Whisk in the tequila until light froth forms.
Pour into a warmed mug and top with a cinnamon stick or, for added spice, a small, whole chili pepper.
Serve warm, and enjoy.
Recipe Note
If you prefer not to infuse your tequila, you can find aged varieties infused with serrano peppers and cinnamon, like Soltado Spicy Anejo.
