Mexicocoa

Ingredients

• 1 serving splash of agave nectar (can substitute honey or maple syrup)
• 0.8 cup vanilla almond milk coffee-flavored (can substitute Irish Creme, liqueur or milk)
• 1 pinch cayenne pepper 
• 1 pinch chili powder 
• 1 tsp cinnamon 
• 1 serving cinnamon sticks 
• 1 serving paprika 
• 1 oz silver tequila 
• 1 Tbs cocoa powder unsweetened

Equipment

• sauce pan
• whisk
• wooden spoon

Directions

1. Watch how to make this recipe.
2. 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.
3. Pour in tequila.
4. Add hot cocoa mixture. Stir with a cinnamon stick and serve.