Chocomole Cocktail

Ingredient:

• Chile powder
• 1.5 oz Reposado tequila
• 1 oz Chocomole Mixture*
• .5 oz Agave nectar

Garnish: Corn chips

Coat the rims of 2 shot glasses with chile powder and set aside. Add the remaining ingredients to a shaker and fill with ice. Shake, and strain into the prepared glasses. Garnish each with a corn chip.

*Chocomole Mixture

 Ingredients:

• 2 cups Water
• 5 tbsp Creamy peanut butter
• .5 cup Evaporated milk
• 1 tsp Ground cinnamon
• 1 tsp Ground cumin
• .5 tsp Dried oregano
• 1 tsp Whole black peppercorns
• 1 tsp Dried ground guajillo chile (or other similar chile
• 2 tablets Nestle Abuelita Mexican Hot Chocolate Mix, broken into pieces

 Method:

In a medium saucepan, bring the water to a boil over high heat. Reduce the heat to medium and add the peanut butter and evaporated milk. Whisk until smooth. Add the remaining ingredients except the Abuelita and simmer until the mixture thickens slightly. While hot, strain through a fine strainer, using the back of a spoon or ladle to push the liquid through. Add the Abuelita and stir until completely melted. Let cool completely before using.

This drink is served at the Mercadito restaurants in New York, Chicago and Miami.