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This warm, spicy and romantic tequila cocktail by William Batson, the owner of The Barhops in Birmingham, Ala., makes enough for two.
Ingredients
- 12 oz Whole milk
- 2 tbsp Unsweetened cocoa powder
- 2 oz Unsweetened chocolate, chopped
- 1 oz Demerara sugar
- 1 Star anise pod
- 1 Vanilla bean, split in half
- 1 pinch Cayenne pepper
- 1 pinch Salt
- 2 1/2 oz Hussong's reposado tequila
- 1/2 oz Ancho Reyes ancho chile liqueur
- Garnish: orange twist
- Garnish: cocoa powder
Steps
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Add the milk, cocoa powder and chocolate to a saucepan over medium heat and cook, stirring, until the chocolate melts.
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Add the sugar, star anise, vanilla bean, Cayenne pepper and salt, reduce the heat to low and cook for about 10 minutes.
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Strain the mixture into two mugs, and add 1.25 ounces of tequila and .25 ounces of Ancho Reyes to each.
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Stir, and garnish with orange twists and a sprinkle of cocoa powder.