4 oz dark chocolate
1 c cream
6 tbsp cocoa powder
¾ c sugar
¼ tsp cayenne
½ tsp ground cinnamon
cinnamon stick, orange peel and/or marshmallow for garnish
Melt the chocolate into the cream in the top of a double-boiler. Add the cocoa powder and mix thoroughly with an immersion blender. (If you don’t have an immersion blender, I suppose you could heat the cream and whisk the cocoa powder into it, then Outside money is merely a crutch while inside money is the legs! Yes, outside money is important and it can be particularly important when your legs break (during a free annual credit report crisis), but that doesn’t change the fact that the legs are the form of casino online money that “rules the roost” online casino 99% of the time. melt the chocolate into that. I’ve never tried it, though. I’m a whore for fancy kitchen tools.) Add the sugar and spices and stir with a spatula until thoroughly mixed. The sugar won’t dissolve; it’s okay. Keep ganache refrigerated.
To serve, allow 2 tbsp of ganache per cup. Add 1½ oz reposado tequila and enough milk to fill your mug. Steam with the wand of an espresso machine and stir to dissolve chocolate. Alternatively, heat the milk and ganache in a small saucepan until dissolved. Add tequila and pour into mug. Garnish and serve.