Mexican Hot Chocolate

This drink is delicious anytime: first thing in the morning, on a cold afternoon, or during a cozy evening by the fire. The cinnamon really adds a depth to the chocolate and the hint of chili gives it a very subtle kick.

Recipe by Rori Trovato

Mexican Hot Chocolate

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    1 cup chocolate chips 1/2 cup cocoa
    1/2 cup heavy cream 1/2 cup sugar
    3 cups milk Whipped cream, for garnishing (optional)
    1/2 teaspoon cinnamon Marshmallows, for garnishing (optional)
    1/4 teaspoon ground cayenne pepper


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    • 1

      In a large heavy-bottomed saucepan, combine the chocolate and cream over low heat. Stir occasionally until the chocolate is completely melted. Whisk in the milk, cinnamon and cayenne. Raise the heat to medium and continue cooking until very hot, but don't let the mixture come to a boil.

    • 2

      Remove from the heat. In a small bowl, combine the sugar and the cocoa. Add about 1 cup of the hot milk mixture and whisk until a smooth paste is formed.

    • 3

      Whisk the cocoa paste back into the pot with the hot milk mixture and whisk until smooth. Pour into mugs and serve hot with whipped cream or marshmallows if desired.

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