Mexican Hot Cocoa (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cups evaporated milk (NOT CONDENSED) 1/2 cup milk 1/2 cup chocolate liqueur 1 teaspoon vanilla extract 1/4 cup sugar 1 tablespoon unsweetened cocoa 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ancho chili powder 6 cinnamon sticks 2 1/2 ounces bittersweet chocolate, broken into pieces 1/4 cup whipping cream

Instructions

In a sauce pan combine the evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder and whisk to combine. Add 2 of the cinnamon sticks and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring the mixture to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine the cream with remaining 1/2 teaspoon cinnamon and beat until peaks form. Ladle 2/3 cup hot cocoa into each of 4 mugs top with 2 tablespoons whipped cream and garnish with a cinnamon stick. 

Serving Size

Makes 4 servings

Notes

The addition of the chili powder, while not familiar to most, is a wonderful way to add an authentic south of the border flavor to your cocoa

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