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Hot Chocolate

 A match ordained by the gods, this Mexican hot chocolate (your standard-issue hot chocolate upgraded with cinnamon and chile pepper) spiked with tequila is the very definition of a winter cocktail: transporting, fortifying, and still gluggable.

INGREDIENTS

Servings

• 3 cups whole milk

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style="box-sizing: border-box; padding-left: 20px; text-indent: -20px;">3/4 cup semisweet chocolate chips

1 tablespoon brown sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon ancho chile powder

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Garnish: 4 cinnamon sticks or 4 whole dried ancho chiles

DIRECTIONS

1. Combine the milk, chocolate chips, brown sugar, cayenne, chile powder, cinnamon, and vanilla in a saucepan over medium heat, whisking continually until the chocolate is dissolved, about 7 minutes.
2. Divide the tequila among four mugs (2 ounces in each) and pour the hot chocolate mix into each.
3. Garnish each mug with a cinnamon stick or whole dried ancho chile.

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