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Author Notes: When family and friends assemble to celebrate the holidays nothing is more comforting than a nice cup of hot chocolate on a brisk cool evening. This recipe came to me by combing ingredients in the pantry that added character to a standard hot chocolate recipe. —Adrian V. Mabon
- 4 cups Whole Milk
- 1 cup Heavy Cream (set aside)
- 1/4 cup cocoa powder
- 8 ounces package semi sweet chocolate chips
- 3 tablespoons Granulated Sugar
- 2 teaspoons Mexican vanilla Extract
- 1/4 teaspoon chile powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 2 tablespoons Powdered sugar (set aside)
- 1 pinch salt
- 1 bunch canela cinnamon sticks
- 1 shot rum (optional) into each cup
- In a medium pot add cocoa powder and granulated sugar and one cup of milk incorporate with a wire whisk to dissolve the cocoa, add chile powder,cayenne, and cinnamon and salt stir and place on medium heat add remaining three cups of whole milk and 8 ounce of chocolate chips stir continuously for 20 minutes until chips have dissolved. Add pinch of salt and Mexican vanilla extract,pour mixture through a sieve to remove any undisolved pieces of chocolate. Stir and serve in cups with or without rum topped with fresh whipped cream and one stick of Canela cinnamon to stir
- To make whipped cream, place 1 cup heavy cream in a cold medium size bowl with two tablespoons of powdered sugar and 1 additional teaspoon of Mexican vanilla extract with electric mixer beat until thick and frothy. spoon on top of hot chocolate.
- This recipe was entered in the contest for Your Best Recipe with Vanilla
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