Often, the food and drink people enjoy for Dia de los Muertos reflect the tastes of the dearly departed.
Liquor is a common offering in the ofrenda, or shrine to the dead, and, since Dia de Los Muertos is a celebration, cocktails for the living are appropriate.
I came up with this warm, spicy wine cocktail, inspired by Mexican sangria. Instead of fresh fruit, it contains black cocoa and cinnamon, for a super dark and flavorful cocktail with the flavors of Mexican cocoa.
20 ounces red wine
1 teaspoon cinnamon
1 teaspoon black cocoa
2 teaspoon sugar
2 ounces tequila
Combine all of the ingredients in a saucepan.
Bring to a simmer over low heat until the sugar dissolves. Do not boil.
Turn off the heat and allow the wine to cool to the desired temperature -- it may be served warm or at room temperature.
Divide the tequila into four glasses, with 1/2 ounces in each. Pour 5 ounces of the wine mixture into each glass.
Helpful Hint: For a cocktail with less kick, omit the tequila.
Chef's Tip: Regular unsweetened cocoa may be substituted for black cocoa.
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