Mayan hot chocolate

By Elisa Lopez

Bartender stirring hot chocolate drink with long metal stirrer

Ingredients

  • 1 oz. Mijenta Tequila Blanco
  • 0.5 oz. Rhubarb Amaro
  • 0.25 oz. Ancho Reyes Liqueur
  • 3 oz. hot chocolate. (3 oz. hot water and 2 tbsp. powdered chocolate)

HOW TO PREPARE

  • Add all the ingredients into a tea cup and stir well. Garnish with a star anise and chile de árbol.