Temperatures are dropping and it’s the perfect time to cozy up with a new drink. Quetzalcoatl’s Cup is the perfect mix of sweet and spicy, sure to satisfy your after dinner cravings!
Hot Coco Base
- 2 L Milk
- 1 Cup Powdered Sugar
- 1 Cup Dark coco powder (65%)
Whipped Cream
- 1 pt Heavy whipping cream
- 1 tbsp powdered sugar
- 1 tbsp Vanilla paste (extract will work)
- Zest of one orange chopped as fine as possible
- Either use an ISI whipped cream charger or whip to stiff peaks
Rimmer
- 1 pt coco powder
- ¼ pt chili powder (ancho/paprika)
Quetzlcoatl’s Cup
- 1.25 oz Reposado Tequila
- 5 oz Hot chocolate
Directions:
- Make the Hot Coco and heat to 165°F
- In a small dish, mix the rimmer ingredients together and coat rim
- Add Tequila
- Add Hot Coco, leaving enough room for Whipped Cream.
- Add Whipped Cream and top with cinnamon, nutmeg and a touch of chili powder