Mexican Hot Chocolate

Yield:
2 to 3 cups
Ingredients
  • 2 cups whole milk
  • 1 tablespoon light brown sugar
  • 4 1/2 ounces bittersweet chocolate, such a Lindt, chopped
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Smallest pinch cayenne pepper
  • Long cinnamon sticks for stirrers, optional
Directions

Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.

Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.


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    Mexican Hot Chocolate

    Recipe courtesy of Ree Drummond