I Left My Heart in Jalisco
Ingredients
- 12 ounces whole milk
- 2 ounces unsweetened chocolate
- 2 tablespoons unsweetened cocoa powder
- 1 ounce sugar
- 1 star anise pod
- 1 vanilla bean pod
- 1 pinch cayenne pepper
- 1 pinch salt
- 2.5 ounces tequila
- 0.5 ounce Ancho Reyes ancho chile liqueur
- orange twist
- cocoa powder
Method
Add the milk, chocolate and cocoa powder to a saucepan over medium heat and cook, stirring until the chocolate melts. Add the sugar, star anise, vanilla bean, cayenne pepper and salt, reduce the heat to low and cook for about 10 minutes. Strain the mixture into two mugs, then add 1 1/4 oz tequila and 1/4 oz Ancho Reyes to each. Stir, and garnish the drinks with an orange twist and a sprinkle of cocoa powder.