Best Holiday Cocktails
Spice up your winter with this boozy version of Mexican Hot Chocolate from Citizen in Beverly Hills.
2 oz. Anejo Tequila
1/4 oz. cinnamon syrup
1/4 oz. orgeat
Dusting of powdered cayenne pepper
500 ml. organic milk
250 ml. organic cream
1 tsp. Smoked kosher salt (Maldon)
2 Mexican chocolate disks (Abuelita/Ibarra)
Chop up chocolate. Bring milk, cream, salt and chocolate to a simmer. Once chocolate is dissolved, remove from heat and let cool. Pour tequila, cinnamon syrup and orgeat in a coffee mug and top with hot chocolate and dusting of cayenne pepper. Store remaining hot chocolate in refrigerator and only reheat what you need.