Spiked Chocolate Gelt Cocktail

  • Created by Pamela Wizniter
  • 1 part Tequila Avion Anejo
  • ¾ part Galliano Ristretto
  • 2 ½ parts hot cocoa
  • Cayenne pepper
  • Whipped Cream (for garnish)
  • 1 piece Chocolate Gelt (for garnish)

Preparation: Combine tequila, Ristretto and hot cocoa into a pot and heat it up. Once heated strain into a coffee mug. Add a pinch of cayenne pepper and stir hot. Top with whipped cream, another pinch of pepper and rest a gelt on top of the whipped cream.