Mexicocoa

• 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

1. In a saucepan over low heat add the cocoa powder, cinnamon, chili powder and cayenne pepper.
2. Toast until spices begin to release their aromas, about a couple of minutes.
3. Using a small whisk or wooden spoon, slowly incorporate the almond milk.
4. Raise the temperature to medium-high and bring to a slow simmer.
5. Stir in the agave nectar and remove from the heat.
6. Rim a mug by dipping into a saucer of water, blotting and dipping into saucer of paprika.
7. Pour in tequila.
8. Add hot cocoa mixture.
9. Stir with a cinnamon stick and serve.

cocoa, cinnamon, chili powder, cayenne pepper, almond milk, honey, tequila, paprika, cinnamon

Taken from www.foodnetwork.com/recipes/mexicocoa-recipe.html (may not work)