Mexican Hot Chocolate
LISA
ingredients
- 2 cups reduced fat (2% or fat-free) evaporated milk
- 1/2 cup whole milk
- 1/2 cup chocolate liqueur (optional)
- 1 tsp vanilla
- 1/4 cup sugar
- 1 Tbsp unsweetened cocoa
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ancho chili powder
- 1 dried chile (or try a pinch or more of cayenne chili powder to taste)
- 10 cinnamon sticks
- 2 1/2 oz. bittersweet chocolate, broken into pieces
- 1/4 cup of heavy whipping cream or cool whip
directions
- 1
Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 tsp of cinnamon and chili powder in heavy saucepan.
- 2
Add 1-2 of the cinnamon sticks and chile and cook gently over med-low heat until warm.
- 3
Add chocolate and cook, whisking until melted.
- 4
Gently bring to a simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes.
- 5
Combine heavy cream with remaining 1/2 tsp cinnamon and beat until peaks form.
- 6
Pour into teacups and top with whipped cream and cinnamon stick.
Source: LISA
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