Appears in 114 Collections
Appears in 114 Collections
About The I Left My Heart in Jalisco Cocktail
This warm, spicy and romantic tequila cocktail makes enough for two.
Ingredients in The I Left My Heart in Jalisco Cocktail
12 oz Whole milk
12 oz
Whole milk
2 tbsp Unsweetened cocoa powder
2 tbsp
Unsweetened cocoa powder
2 oz Unsweetened chocolate, chopped
2 oz
Unsweetened chocolate, chopped
1 oz Demerara sugar
1 oz
Demerara sugar
1 Star anise pod
1
Star anise pod
1 Vanilla bean, split in half
1
Vanilla bean, split in half
1 pinch Cayenne pepper
1 pinch
Cayenne pepper
1 pinch Salt
1 pinch
Salt
2 1⁄2 oz Hussong's reposado tequila
2 1⁄2 oz
Glass:
How to make The I Left My Heart in Jalisco Cocktail
Add the milk, cocoa powder and chocolate to a saucepan over medium heat and cook, stirring, until the chocolate melts.
Add the sugar, star anise, vanilla bean, Cayenne pepper and salt, reduce the heat to low and cook for about 10 minutes.
Strain the mixture into two mugs, and add 1.25 ounces of tequila and .25 ounces of Ancho Reyes to each.
Stir, and garnish with orange twists and a sprinkle of cocoa powder.
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