It’s freezing outside and comfy inside, which means there’s no better time for hot cocoa. If you’re anything like us, you might want to add a little kick to the beverage. So here it is: a recipe for Eaglestone’s Kickin’ Hot Cocoa.
We’d like to take a moment to thank you for helping us do what we love to do every day. Happy Holidays from all of us at Eaglestone. Cheers!
1 tbs. unsweetened cocoa powder
1 tsp. cinnamon
Pinch of chili powder
Pinch of cayenne pepper
3/4 cup almond milk (can substitute Irish Cream, coffee-flavored liqueur or milk)
Splash of agave nectar (can substitute honey or maple syrup)
1 oz. Silver tequila
In a saucepan over low heat, add the cocoa powder, cinnamon, chili powder and cayenne pepper. Toast for a couple minutes, until spices begin to release their aromas.
Tip! For the spices (cayenne pepper in particular), a little bit goes a long way. Don’t overdo it.
Using a small whisk or 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 hot cocoa mixture. Stir with a cinnamon stick and serve.
Tip! Not a tequila person? Just substitute vodka or Irish Cream. And if you want a virgin version of this drink, just skip the alcohol – it’ll be just as tasty.
Thanks to Food Network for the beverage inspiration.