- 2 teaspoons agave nectar
- 3 ounces hot brewed coffee
- 1 1/2 ounces tequila, preferably El Tesoro añejo
- Dollop of unsweetened whipped cream, for garnish
- Pinch of ground cinnamon, for garnish
- In a warmed mug or heatproof glass, stir the agave nectar into the coffee until incorporated. Stir in the tequila, then garnish with the whipped cream and cinnamon.
Contributed By Bryan Dayton Photo Published