Mexican Hot Cocoa
A rich and spicy twist on traditional hot chocolate, combining bittersweet chocolate with warming cinnamon and a hint of ancho chili. This decadent beverage is made with both evaporated and whole milk, enhanced with chocolate liqueur and topped with cinnamon-spiced whipped cream.
Ingredients
- •2 cups reduced-fat (2 percent) evaporated milk
- •½ cup whole milk
- •½ cup chocolate liqueur
- •1 teaspoon vanilla extract
- •¼ cup sugar
- •1 tablespoon unsweetened cocoa
- •1½ teaspoons ground cinnamon
- •¼ teaspoon ancho chili powder
- •10 pieces cinnamon sticks
- •1 piece dried red chile
- •2½ ounces bittersweet chocolate
- •¼ cup heavy whipping cream
Cooking Instructions
- 1.
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.
20 min
