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Blanco y Negro
 1 bottle of Riazul premium blanco tequila
2 oz. semi-sweet
baking chocolate
2 oz. heavy cream
4 oz. whole milk
1 tsp
vanilla extract
1/2 tsp. ground cinnamon
1 1/2 tbs granulated
sugar
1 bar of white chocolate
In a double boiler or
microwave, melt chocolate. Add Riazul blanco tequila, cream, milk,
sugar, vanilla extract and cinnamon. Heat for ten minutes, stirring
frequently. Remove from heat and refrigerate.
Serve in a snifter
garnished with white chocolate shavings over the surface.
Truco o Trato
 1 bottle of Riazul premium anejo tequila
2.5 oz dark Mexican chocolate
2
oz. heavy cream
4 oz. whole milk
1 tsp. vanilla extract
1/2
tsp. ground cinnamon
1 1/2 tbs. granulated sugar
In a
double boiler or microwave, melt chocolate. Add cream, milk, sugar,
vanilla extract and cinnamon. Heat for ten minutes, stirring
frequently. Remove from heat and refrigerate.
Serve dark
chocolate cold in cabaillitos or snifters with corresponding shots
of Riazul anjeo tequila. The drinking chocolate will provide maximum
detection of the anejo's own chocolate notes.
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