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
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Ingredients
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4 cups
Whole Milk
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1 cup
Heavy Cream (set aside)
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1/4 cup
cocoa powder
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8 ounces
package semi sweet chocolate chips
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3 tablespoons
Granulated Sugar
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2 teaspoons
Mexican vanilla Extract
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1/4 teaspoon
chile powder
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1/4 teaspoon
cayenne pepper
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1/4 teaspoon
cinnamon
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2 tablespoons
Powdered sugar (set aside)
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1 pinch
salt
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1 bunch
canela cinnamon sticks
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1 shot
rum (optional) into each cup
Directions
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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
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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.
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