Mexican Hot Cocoa
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Whole Milk1 tsp
Vanilla Extract1 cup
Sugar1 tbsp
Cocoa (unsweetened)1.5 tsps
Ground Cinnamon1 tsp
Ancho Chili Powder1 cup
Heavy Whipping CreamDirections:
1
Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan
2
Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm
3
Add chocolate and cook, whisking until melted
4
Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes
5
Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form
6
Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick
7
Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan
8
Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm
9
Add chocolate and cook, whisking until melted
10
Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes
11
Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form
12
Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick