Naughty Mayan Cocoa
- Details
Sweet and slightly spicy, Mayan Cocoa captures the indulgent spirit of the season. This decadent spice blend adds spicy notes like chile, cinnamon, allspice to a base of rich Valrhona cocoa powder for a bold beverage with multiple layers of flavor. To add a boozy kick, we opted to spike our cocoa with hazelnut liqueur and horchata-flavored rum. With a bit of whipped cream on top as a garnish, the cocktail is complete. This luscious concoction is sweet and delightfully bold… and it just might tempt you into seconds.
Naughty Mayan Cocoa
Ingredients
- 2 cups almond milk (Or milk of choice.)
- 4 tablespoons Mayan Cocoa
- 2 teaspoons brown sugar
- 2oz Frangelico
- 2oz Rumchata
- Whipped cream
- Vietnamese cinnamon for garnish
Instructions
- Heat the almond milk, brown sugar and Mayan Cocoa in a small saucepan.
- Let it simmer for 5 minutes.
- Turn off and strain liquid into cocktail shaker and add Frangelico and Rumchata.
- Shake until frothy and pour into cocktail mug.
- Garnish with whipped cream and a dash of cinnamon.
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