Cocoa Caliente recipe

To heck with kiddie cocoa. This time of year all the running around may cause you to need a little chutzpah in your hot chocolate. So make like an elf and whip up a virgin batch for the kids, then give yourself a treat by spiking your (and your honey pie's) cup. The tree may fall over, but you won't care.

Thsi could be a treat for family or a more adult gathering. You can whip up a virgin batch of hot chocolate for the kids, then give the grownups a version with a touch of tequila. But please drink responsibily. Contents may be hot.

Cocoa Caliente

The folks at Tequila Tezon have mixed together two of Mexico's favorite flavors: chocolate and tequila.

2 cups whole milk

1 disc of Ibarra chocolate (see note)

Tequila blanco

Whipped cream

Warm the milk and chocolate in a saucepan, whisking with a molinillo or whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and continue whisking until frothy. Serve immediately in demitasse glass: 5 parts hot chocolate to 1 part tequila blanco. Finish with a dollop of whipped cream.

Note: Ibarra chocolate is a Mexican chocolate laced with cinnamon. Go to www.gourmetsleuth.com to order, or substitute 3 3/4 ounces dark chocolate and 1/2 teaspoon cinnamon. A molinillo is a Mexican chocolate whisk.

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