Mexican Hot Coffee Cocktails

Pour coffee into a 2-qt. insulated bottle to keep hot.

In a shallow dish stir together sugar, cinnamon, and ground ancho pepper. Wet rims of glass coffee mugs or brandy snifters with water and dip into sugar mixture to coat.

For each cocktail, squeeze a little chocolate syrup in a design in bottom of a rimmed mug or glass. Add 2 Tbsp. liqueur and 1 Tbsp. tequila. Add coffee, filling mug or glass three-fourths full. Top with Coffee Whipped Cream and coffee beans.