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