Mexicocoa

Directions

1. 1
   In a saucepan over low heat add the cocoa powder, cinnamon, chili powder and cayenne pepper.
2. 2
   Toast until spices begin to release their aromas, about a couple of minutes.
3. 3
   Using a small whisk or wooden spoon, slowly incorporate the almond milk.
4. 4
   Raise the temperature to medium-high and bring to a slow simmer.
5. 5
   Stir in the agave nectar and remove from the heat.
6. 6
   Rim a mug by dipping into a saucer of water, blotting and dipping into saucer of paprika.
7. 7
   Pour in tequila.
8. 8
   Add hot cocoa mixture.
9. 9
   Stir with a cinnamon stick and serve.