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

1. Heat the almond milk, brown sugar and Mayan Cocoa in a small saucepan.
2. Let it simmer for 5 minutes.
3. Turn off and strain liquid into cocktail shaker and add Frangelico and Rumchata.
4. Shake until frothy and pour into cocktail mug.
5. Garnish with whipped cream and a dash of cinnamon.

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