Tequila Cocoa Caliente Recipe – Advanced Mixology

Directions

To make the Cinnamon-Serrano-Infused Tequila:

1. Add two cinnamon sticks to an infusion jar with reposado or Anejo tequila.

2. 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.
3. 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.
4. Test it frequently until it reaches your desired level of spice.
5. 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:

1. Warm the milk in a small saucepan over medium-low heat. After you see the first bubbles form, add the chocolate.

2. Stir constantly, keeping the heat moderate, until the chocolate melts. Don’t let the milk
3. Whisk in the tequila until light froth forms.
4. Pour into a warmed mug and top with a cinnamon stick or, for added spice, a small, whole chili pepper.
5. Serve warm, and enjoy.