Brandy Cocktails •
1 (750 mL) bottle Aged tequila
- 1 whole Serrano pepper
For the Tequila Cocoa Caliente:
- 1 cup Milk
- 1 oz. or ⅔ tablet Mexican chocolate
- 1 ½ oz. Cinnamon-serrano tequila
Cinnamon stick, for garnish
- Chili pepper, for garnish
For the Cinnamon-Serrano-Infused Tequila:
To make the Cinnamon-Serrano-Infused Tequila:
Add two cinnamon sticks to an infusion jar with reposado or Anejo tequila.
- After one day, test the flavor and continue infusing if you want it to be a little stronger. It should only take two or three days.
- When the cinnamon is to your liking, add one serrano pepper. This infusion should take no more than a few hours. If you wait any longer, the tequila will burn and become unusable.
- Test it frequently until it reaches your desired level of spice.
- Remove the cinnamon and pepper when the tequila has reached your preferred flavor profile. Rebottle, label, and store like any other tequila.
To make the Tequila Cocoa Caliente:
Warm the milk in a small saucepan over medium-low heat. After you see the first bubbles form, add the chocolate.
- Stir constantly, keeping the heat moderate, until the chocolate melts. Don’t let the milk
- Whisk in the tequila until light froth forms.
- Pour into a warmed mug and top with a cinnamon stick or, for added spice, a small, whole chili pepper.
- Serve warm, and enjoy.
If you prefer not to infuse your tequila, you can find aged varieties infused with serrano peppers and cinnamon, like Soltado Spicy Anejo.
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