
From Imbibe Magazine·View original →
Add the tequila, Meletti, and caramel to a mug and top with hot water. Stir to combine, then garnish.
Sichuan-Infused MelettiCombine the Meletti and sichuan in a container, seal with a lid, and shake. Let it sit at room temperature for an hour or two, making sure to shake occasionally. Afterward, put it in the freezer overnight. Strain through a coffee filter. Will last to the expiration date of the Sichuan oil used, or 24 months when refrigerated.
Vegan Soy CaramelIn a small pot over medium heat, combine the sugar and Coco Lopez and stir continuously for 5 to 8 minutes, making sure it doesn’t burn. Remove from the heat and stir in the soy sauce. Will keep in the refrigerator for up to a month.