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
- 2 cups evaporated milk (NOT CONDENSED)
- ½ cup milk
- ½ cup chocolate liqueur
- 1 teaspoon vanilla extract
- ¼ cup sugar
- 1 Tablespoon unsweetened cocoa
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ancho chili powder
- 6 cinnamon sticks
- 2½ oz. bittersweet chocolate, broken into pieces
- ¼ cup whipping cream
- 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.