Mexican Hot Chocolate

By cnash

Ingredients

• 2 cups whole milk
• 1 tablespoon light brown sugar
• 4 1/2 ounces bittersweet chocolate, such a Lindt, chopped
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon ground cinnamon
• Smallest pinch cayenne pepper
• Long cinnamon sticks for stirrers, optional

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.

Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.