Mexican Hot Chocolate

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Metric

Imperial

Rounded

Raw

Servings

Ingredients

heavy cream

0.25

tsp

Green Chartreuse

tbsp

Mexican Chocolate Ganache

0.5

tsp

orange liqueur

Cointreau

0.25

cup

water

añejo tequila

sprinkle

Mexican Spice Mix

In a sealed jar, shake cream and Chartreuse until thick but still pourable, then chill.

In a warmed Georgian glass, stir ganache and boiling water to combine.

Add Cointreau and tequila.

Top with the thickened Chartreuse cream and a sprinkle of Mexican Spice Mix.

Serve warm.

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