Mexican Hot Chocolate

Ingredients

• 4 cups whole milk
• 4 oz bittersweet chocolate, chopped (or 2 discs Mexican chocolate such as Abuelita)
• 2 tbsp unsweetened cocoa powder
• 3 tbsp sugar (skip if using Mexican chocolate)
• 1 cinnamon stick or 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• pinch of cayenne or ancho chile powder
• pinch of salt

Steps

1. Warm the milk and cinnamon stick in a saucepan over medium heat until steaming.
2. Whisk in the chocolate, cocoa, sugar, cayenne and salt until melted and smooth. Simmer gently 5 minutes, whisking.
3. Remove the cinnamon stick, stir in the vanilla, and whisk hard (or use a molinillo or frother) until foamy.
4. Pour into mugs and serve.

TipStart with a small pinch of cayenne. You want warmth, not burn.