Carefully apply the cinnamon sticks directly to a naked flame or dry roast in a hot fry-pan, until scorched and toasted all over. Remove from heat and divide among martini glasses or champagne coupes.
2. Combine coffee, tequila, Frangelico and ice in a blender and process for 1 minute, or until frothy and smooth.
3. Pour mix into glasses and garnish each with a pinch of ground cinnamon.
Extracted from Taqueria by Paul Wilson (Hardie Grant Books, $40)
Chris Middleton
