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.
