Mayan hot chocolate
By Elisa Lopez
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.