Mexican Cocoa – – unsweetened cocoa powder, cinnamon, cayenne, chili powder, milk of choice (almond, soy or other nut milk. You can also substitute for Irish Creme or a coffee-liqueur), maple syrup, agave or honey (optional–you may not need a sweetener if you milk is sweet), Silver tequila (optional), paprika, cinnamon stick, , Prep the spices: In a saucepan over low heat add the cocoa powder, cinnamon, cayenne and chili. Toast until fragrant about 2 minutes–be careful to not burn the spices and cocoa.; Add the liquds: Slowly pour in milk, whisking gently, until fulling incorporated. Increase heat to medium and bring mixture to a low simmer. Blend in sweetener and remove from heat. ; Prep your mug: Rim a mug with paprika by first dipping the mug rim in a shallow saucer of water then into a saucer of paprika. Add tequila to mug and pour in hot cocoa mixture. Garnish with cinnamon stick and enjoy.; ; – – Blogs
Anna has made chai for winter and autumn events for years–she just has a magic touch with it. We managed to tickle it out of her. Make up a large batch of the chai (leaving out the honey and milk) and store it in your fridge to reheat for daily use or for your next event. Unlike store bought chai teas, you can control the sweetness here.