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Step 1: The Hot Chocolate Base

Yield:  gallon (enough for 25 cocktails)
1 Gallon Milk
2 Split Vanilla Beans
4 Blocks Abuelita Chocolate
3 Tablespoons Cinnamon
3 Tablespoons Nutmeg
2 Tablespoons Cayenne Pepper (season to taste)

Combine ingredients in a saucepan. Cook over medium heat until chocolate has melted and the mix is integrated. 


Step 2: The Cocktail

1.5 oz Double Rye!
0.5 oz Coffee Liqueur
6 oz Hot Chocolate Base
Whipped Cream and Cinnamon Garnish

Combine Double Rye!, coffee liqueur, and hot chocolate base in a mug and stir. Top with whipped cream and cinnamon sprinkle.

Download Recipe:  

Photos by Trevor Hooper