Mexicocoa
Ingredients
Instructions
- 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.
- Pour in tequila.
- Add hot cocoa mixture.
- Stir with a cinnamon stick and serve.
Nutrition & Diet Analysis (per serving)
561
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).