I Left My Heart in Jalisco
Try this I Left My Heart in Jalisco recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 12 ozwhole milk
- 2 tbspunsweetened cocoa powder
- 2 ozunsweetened chocolate chopped
- 1 ozdemerara sugar
- 1 star anise pod
- 1 vanilla bean split in half
- 1 pinchcayenne pepper
- 1 pinchsalt
- 2.5 ozhussong's reposado tequila
- .5 ozancho reyes ancho chile liqueur
- 1 orange twist and cocoa powder
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Add the milk, cocoa powder and chocolate to a saucepan over medium heat and cook, stirring, until the chocolate melts.Add the sugar, star anise, vanilla bean, Cayenne pepper and salt, reduce the heat to low and cook for about 10 minutes.Strain the mixture into two mugs, and add 1.25 ounces of tequila and .25 ounces of Ancho Reyes to each.Stir, and garnish with orange twists and a sprinkle of cocoa powder.
