Chocomole

Serves 2.

Coat rims of 2 shot glasses with chile powder and set aside.

Add remaining ingredients into a shaker with ice and shake.

Strain into prepared glasses.

Garnish each with a corn chip.

*Chocomole mixture: In a medium saucepan, bring 2 cups water to a boil over high heat. Reduce heat to medium and add 5 tbsp creamy peanut butter and 1/2 cup evaporated milk. Whisk until smooth. Add 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp whole black peppercorn and 1 tsp dried ground guajillo chile (or other similar chile) and simmer until mixture thickens slightly. While hot, strain through fine strainer, using back of a spoon or ladle to push liquid through. Add 2 tablets Nestle Abuelita Mexican hot chocolate mix, broken into pieces, and stir until completely melted. Let cool completely before using.