1oz. Milagro Tequila (silver)
3oz. espresso (AeroPress)
Mexican hot chocolate mix (with cinnamon)
8oz. vanilla almond milk (sweetened)
As much as Lacey tries to enjoy a tequila-inspired cocktail, her face quickly scrunches up with a disapproving head-shake as she cries out, “YUCK!” And then I say, “But Lovey, it’s alright…you don’t have to like tequila just because I’m Mexican.” However, as a final attempt to change her perception of the agave plant’s masculine flavors – I would use coffee as my ally. Pairing tequila with Lacey’s daily ‘life-source’ seemed like the best approach.
It was pretty damn delicious! Aside from playing along with the theme, I used the ‘spicy’ characteristics of a Mexican hot chocolate (mix) to transition the tequila onto the taste buds. And the weight of the almond milk assured a sweet after taste. The goal wasn’t to completely mask the spirit’s taste – but rather add a unique depth of flavor to a standard coffee drink. For Lacey, an extra ounce of espresso gave the beverage an ideal balance…almost encouraging a change of heart for tequila cocktails.
TOAST…”Al tequila y café.”