*Cinnamon orange syrup:
4 cinnamon sticks
1/2 cup demerara sugar
1/2 cup water
For the cinnamon orange syrup, add 4 cinnamon sticks to a medium saucepan without water, toast over medium heat for 10 minutes, add 1/2 cup water and 1/2 cup demerara sugar, simmer for 5 minutes, add the zest of one orange, remove the pith from the remainder of the orange, place the fruit of the orange into the cinnamon sugar mixture, simmer for an additional 15 minutes, strain into heat safe container, store in the refrigerator up to two weeks.
For the cocktail, make hot chocolate, add 4 oz of hot chocolate to a temperature safe mug with 1 1/2 oz Santera Añejo Tequila, 1/2 oz cinnamon orange syrup and 1 pinch of cayenne powder. Garnish with marshmallows and graham crackers dusted with cayenne powder.