Spiced Tequila Hot Chocolate With Mezcal Whipped Cream (Oceania)

¼ cup heavy cream

2 tablespoons powdered sugar

½ teaspoon mezcal

12 ounces whole milk

2 tablespoons cocoa powder, plus more for dusting

1 tablespoon light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon ground nutmeg

3 ounces añejo tequila

In a small bowl, combine the cream and powdered sugar and whisk with a hand mixer until soft peaks form. Quickly whisk in the mezcal, adjusting the sugar and mezcal to taste as needed. Refrigerate until ready to use.

In a medium saucepan over medium-low heat, whisk together the milk, cocoa powder, brown sugar and spices and warm to desired temperature. Divide the tequila between 2 coffee mugs and add the hot chocolate. Top with mezcal whipped cream and a light dusting of cocoa powder.