This cozy, rich, and delightful beverage warms the soul on those cold winter nights.

Preparation

Chipotle Puree: You will need 1 small can of chipotle peppers in adobo sauce. Pureé peppers in a blender and strain out the seeds with a strainer. Set aside for later use. Use a double boiler or fill a pot half way with water and cover with a stainless steal mixing bowl; open side up. Break up chocolate bar into pieces and put into mixing bowl and bring water to boil. Whisk chocolate as it starts to melt; once fully melted add heavy cream and remove from heat. In a small pot heat milk until hot, but not boiling. Remove from heat and mix in chocolate and chipotle puree. Pour contents into coffee mugs. Add 2 oz of Jose Cuervo Cinge to each mug. Add whipped cream and granish with orange zest.