Think of this cocktail from Los Angeles-based mixologist Damian Windsor of Power House as a grown-up version of the hot chocolate you used to love sipping as a kid. Two special types of tequila are recommended for this slightly spicy and comforting hot cocktail.
- 6 ounces añejo tequila, such as Patrón Anejo
- 2 ounces Patrón XO Café Incendio
- ¾ cup hot chocolate mis, such as Chocolate Abuelita
3 cups milk
- Freshly grated cinnamon
Heat milk and Chocolate Abuelita in a medium saucepan over medium-high heat. Mix continuously with wire whisk until mixture is frothy and starts to simmer. Remove from heat and add Patrón Anejo Tequila and Patrón XO Café Incendio to taste. Pour into a warmed mug; float thickened cream on top and dust with fresh grated cinnamon.