Difficulty: Medium
Mexican Spiked Cocoa
What you need
Serve in a
Warmed toddy glass
Garnish
Cinamon stick, whipped cream if going all out
Ingredients
- 4 spoon(s) Quality Mayan Cocoa Powder
- 25ml Boiling water
- 150ml Steamed milk
- 25ml Quiquiriqui Matalan Mezcal
- 1 pinch(es) Chilli powder (optional)
How to make
Stir cocoa into boiling water until a smooth paste, adding chilli powder if using, stir in steamed milk then mezcal
