The Mexican tradition of drinking hot chocolate with cayenne pepper was adopted from the ancient Aztecs, who brewed cocoa powder, adding a burning spice to the drink. In the same cocktail recipe together with cocoa and hot pepper merged into a single flavoring composition and other traditional Mexican ingredients: agave nectar and tequila. Almond milk will soften the taste of the cocktail, and a pinch of cinnamon will give it a sweet aroma that goes well with hot cocoa. Before serving, decorate the cups with a red rim of paprika or chili peppers and fill them with alcoholic Mexican cocoa. 18 + Excessive alcohol consumption is harmful to your health!
Recipe author – Jill Davie – Chef Josie, a Los Angeles restaurant owned by Josie Le Balch
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Time: Difficulty: easy. Servings: 1 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l cocoa powder
- 1 tsp cinnamon
- A pinch of chili powder
- Pinch of cayenne pepper
- 3/4 Art. almond milk (you can replace irish cream with coffee liquor or milk)
- A little agave nectar (can be replaced with honey or maple syrup)
- 30 ml silver tequila
- Paprika
- Cinnamon stick
Recipes with similar ingredients: cocoa, cinnamon, chili seasoning, ground cayenne pepper, almond milk, agave nectar, tequila, paprika
Recipe preparation:
- Put the pan on a slow fire, add cocoa powder, cinnamon, chili powder and cayenne pepper. Fry until it goes aroma of spices, about a couple of minutes. Stirring a small whisk or a wooden spoon, slowly pour in almond milk. Increase fire to moderately strong and bring the mixture to a slow boil. Add agave nectar and remove from stove. Dip the rim of the mug into saucer with water, then blot and dip in a saucer with paprika. Pour the tequila. Add hot cocoa. Stir the cinnamon stick and serve.
