Patron’s Cocoa Caliente Recipe

Patron's Cocoa Caliente RecipeIngredients:
4.5 oz Patrón Silver (use the 2018 Limited Edition Patrón Silver Tequila 1 Liter bottle)
500 grams Heavy Cream (about 17 ounces*)
500 grams Whole Milk
2 Cinnamon Sticks
2 whole pieces Allspice
0.5 grams Cardamom
5 grams Cornstarch
200 grams Chocolate Nyangbo (about 7 ounces*)

*Note – for easy proportioning, you can use equal parts cream and milk, and use 40% as much chocolate in the recipe*

Toast all the spices in a pot, then add to the milk and heavy cream and let it rest overnight. The next day, put everything in a pot add the cornstarch, bring it to a boil while continually whisking. Strain + pour the mix over the chocolate. Pour Patrón Silver in mug and top with spiced chocolate mix. Top with Patrón-infused marshmallow.

Created by Cecelia Steffensen and Pamela Wiznitzer and available at the Henry at the Life Hotel in NYC.