Mexicocoa

(Courtesy of Jill Davie)

Ingredients:
1 Tbsp. unsweetened cocoa powder
1 tsp. cinnamon
Pinch chili powder
Pinch cayenne pepper
3/4 c. almond milk (can substitute Irish cream liqueur or milk)
Splash of agave nectar (can substitute honey or maple syrup)
1 oz. silver tequila
Paprika
Cinnamon stick, for garnish

Directions:
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 a 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 cocoa mixture.  Stir with a cinnamon stick and serve.

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