Choc Cinnamon Horchata

Ingredients

1 cup unsweetened rice milk
50ml Lewis Road Creamery Chocolate Liqueur
30ml cinnamon syrup
50ml tequila (you could also use rum or vodka)
CINNAMON SYRUP
¼ cup agave syrup
1 cup water
2 sticks cinnamon (plus extra for garnish, optional)
CINNAMON RIM
white caster sugar
ground cinnamon

Horchata is a traditional cinnamon rice milk drink in Mexico, so we thought it made sense to add tequila, and why not a creamy dash of choc liqueur too? Weirdly, it really, really works. Serves 1

For the cinnamon rim: Mix sugar and cinnamon together on a small plate, add water to another. Dip your glass in the water and then into the sugar mixture to coat the rim evenly.
For the cinnamon syrup: Add all ingredients to a small pot and bring to a simmer on the stove. Simmer for one minute then turn off heat and allow to cool. Pour into a jar, including cinnamon sticks (the longer you leave it before using in the cocktail, the more intense the cinnamon flavour will be). Leftover syrup can be kept in the fridge for up to 1 week.
For the cocktail: Half fill a cocktail shaker with ice, then add all ingredients and shake well. Pour into a cinnamon sugar-rimmed glass filled with ice and garnish with a cinnamon stick, if desired.