Mexican Hot Chocolate

  • Yield: 2 to 3 cups
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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

  1. 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.
  2. Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.
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