Mexican Hot Chocolate with Tequila and Cayenne Pepper
- 3 cups Milk
- 1 and 1/2 bars Ibarra chocolate; broken into chunks
- 4 Tbsp Scharffenberger Cocoa Powder
- 1 Tbsp Cane Sugar
- 1/8 - 1/4 tsp Cayenne Pepper (start with 1/8 tsp and season to taste)
- 4 ozs Tequila
- 1/2 cup heavy whipping cream
- Ground Cinnamon for Garnish
- Cooking & Baking
- Bars ibarra chocolate (1 1/2)
- Cane sugar (1 Tbsp)
- Cayenne pepper (1/8 tsp)
- Cinnamon, Ground (1)
- Scharffenberger cocoa powder (4 Tbsp)
- Dairy
- Heavy whipping cream (1/2 cup)
- Milk (3 cups)
- Beer, Wine & Liquor
- Tequila (4 ozs)
Preparation
Read recipe preparation on creative-culinary.com
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Published October 26, 2012 (3 months ago).
388 people saved this recipe.
