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Mexican Hot Chocolate
Recipe courtesy Sandra Lee, 2008

Ingredients
6 (12-ounce) cans evaporated milk
4 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
Pinch cayenne pepper
2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
Cocoa powder, for serving

Directions
For stovetop: In a large pot over medium heat, whisk
together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

until chocolate is melted. Cover and turn heat to low for 5 minutes.

For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla
extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3
hours, stirring every 15 to 20 minutes.

Serve with a dusting of cocoa powder.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved