If you've never tasted Mexican hot cocoa, you're in for a serious treat. Even if you have, this recipe is the best I've tried, so get ready to take your cocoa to the next level!
The secret is chili powder & cinnamon. They complement the cocoa to perfection and give it a spicy kick. If this doesn't warm you up on a cool night, nothing will! Thick, rich, and sinfully decadent, it's best to share it with someone special... ;-)
Recipe courtesy of Epicurious.
- 2 cups reduced-fat (2 percent) evaporated milk
- 1/2 cup whole milk
- 1/2 cup chocolate liqueur
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 tablespoon unsweetened cocoa
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ancho chili powder
- 10 cinnamon sticks
- 1 dried red chile
- 2 1/2 ounces bittersweet chocolate, broken into pieces
- 1/4 cup heavy whipping cream
Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.