21 Nov MAYAN HOT CHOCOLATE
MAYAN HOT CHOCOLATE
BY ELISA LOPEZ
INGREDIENTS
1OZ MIJENTA TEQUILA BLANCO
5OZ. RHUBARB AMARO
.25OZ. ANCHO REYES LIQUEUR
3OZ. HOT CHOCOLATE. (3 OZ. HOT WATER AND 2 TBSP. POWDERED CHOCOLATE)/span>
METHOD
ADD ALL THE INGREDIENTS INTO A TEA CUP AND STIR WELL. GARNISH WITH A STAR ANISE AND CHILE DE ÁRBOL.
CON AMOR!
AROMATIC, ELEGANT AND COMPLEX, WITH UNFOLDING NOTES OF CANTALOUPE, HONEY AND CINNAMON, AND A GENEROUS FINISH.
