Ingredients and Methods
To make the chipotle infused tequila, pour the tequila into a 1litre jar with a lid. Split the chipotle lengthways and add to the tequila. Seal and set aside for 2–3 days, depending on how hot you like it. Strain, returning liquid to the original bottle.
To infuse the coffee with cinnamon, transfer the hot espresso into a small saucepan, add the cinnamon stick and set aside to cool. Gently warm the coffee back up and remove cinnamon stick.
Combine the infused espresso with the chipotle infused tequila and Patron café in a coffee cup. Top with whipped cream and sprinkle with orange zest to garnish.
* Alternatively instead of infusing the tequila with chipotle (which may not be to everyone’s taste) you can simply add a 3 cm piece of chipotle to the coffee with the cinnamon.