The Raymundo

Today, we celebrate the Raymundos in our lives—the supportive partners who energize us and love us and add spicy excitement to the everyday. Our Raymundo is everything this deliciously comforting cocktail has to offer and more.

This mezcal-based cocktail is a refreshing blend of flavors that will transport you back to a time reminiscent of chocolate milk and your first sips of coffee. It offers a perfect balance of smokiness from the mezcal, an earthiness from the agave nectar and coffee liqueur, and a creamy sweetness from the chocolate syrup. With every sip, transport yourself to better, more familiar, and loving times.

For an extra touch of elegance, you can garnish the cocktail with a stick of cinnamon or some cocoa powder and whipped cream.

Remember to drink responsibly and savor every sip of this cocktail as much as you savor every second with your very own Raymundo. Cheers to good times and great cocktails!

The Raymundo

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Author: Francesca Sta Maria

Prep time: 6 MinCook time: 3 MinTotal time: 9 Min

This cocktail is so easy to make and has a nice smoky sweet flavor with a little spice. Enjoy over ice or with steamed milk for a mocha-flavored cocktail!

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Ingredients

Main Ingredients

• 6 ounces milk (for a vegan version, light coconut or soy milk works best)
• 2 ounces mezcal joven
• 2 ounces coffee liqueur
• 1 teaspoon agave nectar, or to taste
• 1/4 teaspoon ground cinnamon
• Pinch of cayenne pepper
• Ice cubes, for shaking and serving (if drinking cold)
• 4 teaspoons chocolate syrup *see below for homemade version
• Optional for hot version: top with whipped cream

Chocolate Syrup

• ¾ cup 100% unsweetened cocoa powder, + 2 TBSP for a richer syrup; sifted
• 1 cup granulated sugar
• 1 cup water
• 1-2 teaspoons vanilla extract
• ⅛- ¼ teaspoon salt

Instructions

Cocktail Instructions

1. For the iced version, place milk, mezcal, coffee liqueur, agave, cinnamon, and cayenne in a cocktail shaker, along with 3 or 4 ice cubes. Shake in a cocktail shaker for 15 seconds, then set aside.
2. Lightly drizzle chocolate syrup on the walls of two rocks glasses (glasses that hold roughly 8 ounces). Place 3 to 4 ice cubes in each glass, then strain the drink over them. Serve chilled.
3. For the hot version, in a glass, add mezcal, coffee liqueur, agave, cinnamon, and cayenne. Using a whisk or frothing wand, mix until combined. Divide the mixture between two 6-ounce glasses or tea cups.
4. Heat milk and froth it using a wand or run in a blender for a few seconds. Divide milk between the two glasses, top with optional whipped cream, and drizzle chocolate syrup over the top. Serve while hot.

Chocolate Syrup Instructions

1. In a small or medium saucepan, whisk together sifted cocoa powder, sugar, and water over medium heat. Bring to a simmer, then lower the heat. Stir frequently as it simmers for about 3 minutes; it shouldn't come to a rolling boil. The syrup will bubble and expand, becoming slightly thicker.
2. Remove from heat and stir in vanilla extract and salt. Allow to cool, and transfer to a glass jar or bottle. Chill in the fridge before using it for optimal flavor and texture – it thickens up quite a bit in the fridge, and the flavor really comes together!
3. Store in an airtight container in the fridge for up to 1 month. Use it to make this delicious cocktail, chocolate milk, hot cocoa, mochas, drizzle on desserts, ice cream, and more!