Boozy Mexican Hot Chocolate
Servings
8
Servings
8
Ingredients
Instructions
  1. Whisk evaporated milk, whole milk, liquer (if using), vanilla, sugar, cocoa, 1 teaspoon cinnamon and chili powder in a heavy saucepan.
  2. Add two of the cinnamon sticks and the chile and cook gently over medium-low heat until warm.
  3. Add chocolate pieces and cook, whisking until melted.
  4. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, for about 10 minutes.
  5. Combine the heavy cream with the remaining 1/2 teaspoon cinnamon and beat until peaks form.
  6. Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.