This cocktail is reminiscent of the flavour of Mexican Hot Chocolate.
Note: The recipe below calls for not too much booze as my homemade coffee liqueur (which is fabulous and so easy to make) is 180 proof. If you’re using commercially prepared Kahlua or Tia Maria, you may want to increase to four ounces per two cocktails.
Gently warm coffee liqueur in a small pot or microwave-safe jug – you want it very warm but not boiling.
Add cinnamon stick and dried chili pepper. Let steep 10 minutes, then strain into two ice-filled glasses.
Add 4 – 6 ounces of milk or cream to each glass; stir gently and serve.
Makes 2 drinks