As winter approaches I can think of nothing more than escaping the cold to a beach somewhere in southern Mexico. But as I can’t, I figured I could bring the warmth of southern Mexico to me, and throw in a little #Infusiasm while I’m at it.
A Mexican Ginger
6 oz. gingerbread-infused tequila
12 oz. (1.5 cups) milk
12 oz. (1.5 cups) Mexican chocolate (or semisweet chocolate bits)
Pinch of cayenne pepper
– in a medium sauce pan, bring the milk to a boil
– slowly stir in chocolate, returning to a boil for five minutes (or until chocolate is fully melted) stirring frequently
– remove from heat, add gingerbread-infused tequila and stir
– pour into irish coffee mugs
Garnish: whip cream, topped with cinnamon and nutmeg
If you prefer easy Mexican gingers, just use instant hot chocolate for your base. This drink will assuredly warm your soul with a bit of kick on a brisk winter day.