Mexican Hot Chocolate

For a really cold day or someone that really likes chocolate and spice.  Source.

2 servings

In a saucepan, bring 2 cups of milk to a simmer on medium to medium-high heat.

Stir in 2oz condensed milk. Reduce heat.

Using a whisk, slowly stir in 2oz chocolate chips.

Once chips have melted, add in 2tbsp cocoa powder.

Continue stirring until smooth.

Add 0.5tsp vanilla extract; 0.5tsp cayenne pepper; and a pinch of salt.

Continue to stir a few minutes longer. Then remove from heat.

After removing from heat, stir in 1.5oz mezcal and 1.5oz tequila.

Pour into two mugs.

Optionally garnish with roasted (with kitchen torch) jumbo marshmallows dusted with cayenne pepper and cocoa.