Mexican Chocolate Coffee

Combine milk, chocolate, coffee granules, cinnamon, orange peel, and sugar in a medium saucepan. Heat over medium-high heat, stirring occasionally, until chocolate, coffee, and sugar dissolve and mixture comes to a simmer. Cover; set aside to steep 5 minutes.

Stir in tequila; strain into mugs.

Top with whipped cream and additional cinnamon sticks and orange peel.

Notes: Look for Mexican chocolate in the Latin or international section of your supermarket. If you can’t find it, substitute 3/4 cup semi-sweet chocolate chips.

If you’d prefer a non-alcoholic cocktail, omit the tequila (or let guests add their own).