A match ordained by the gods, this Mexican hot chocolate (your standard-issue hot chocolate upgraded with cinnamon and chile pepper) spiked with tequila is the very definition of a winter cocktail: transporting, fortifying, and still gluggable.
Reprinted with permission from Winter Drinks by the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, a division of Penguin Random House.
3 cups whole milk
3/4 cup semisweet chocolate chips
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup blanco tequila
Garnish: 4 cinnamon sticks or 4 whole dried ancho chiles
Combine the milk, chocolate chips, brown sugar, cayenne, chile powder, cinnamon, and vanilla in a saucepan over medium heat, whisking continually until the chocolate is dissolved, about 7 minutes.
Divide the tequila among four mugs (2 ounces in each) and pour the hot chocolate mix into each.
Garnish each mug with a cinnamon stick or whole dried ancho chile.