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Kensington Place’s ‘Aztec Cocoa’
Jon Hatchman
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Course
Cocktails
Cuisine
Global
Ingredients
125
ml
Whole Cow's milk
100
ml
70% cocoa dark chocolate
35
ml
El Jimador Blanco Tequila
15
ml
Homemade spice sugar syrup with chilli
To Garnish
Cinnamon Stick
Instructions
Warm & froth the milk, then add the chocolate pieces until melted and add sugar, re-steam the mixture
Add tequila towards the end and stir. Serve & garnish with a cinnamon stick