Mexican Hot Chocolate

Ingredients

• 2 cups (500ml) full-fat milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cayenne (optional – you can omit this if you don’t want it too spicy)
• 1 ounce (30g) bittersweet (70%)chocolate

Optional toppings

• marshmallows
• chocolate shavings
• cinnamon stick for stirring

Directions

1. Add everything except bitersweet chocolate to a pot and heat
2. When mixed well, add bitersweet chocolate
3. Heat until hot, but not boiling (85c max)
4. Divide & serve

Notes

• 1/4 total spicy is a bit too much. pare down a little.
• Ran out of bittersweet chocolate, used double amount of cocoa nibs and strained. tasted great!
• Serve with roasted goat cheese on toast with honey!
• Makes 2 servings