Mexican Hot Chocolate
A traditional Mexican Hot Chocolate drink that is fabulous on cold days or on any day of the year.
4 ½ cups milk
10 ounces Mexican chocolate or bittersweet chocolate, chopped
2 three-inch cinnamon sticks
1 tbsp vanilla extract
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
Cinnamon powder for serving (optional)
Whipped cream for serving (optional)
Combine the milk, cinnamon sticks, nutmeg, cayenne pepper in a medium saucepan.
Heat mixture on medium, stirring constantly until milk steams and begins to bubble around the edges.
Reduce heat to low and simmer for 10 minutes. Remove pan from heat.
Stir in the chocolate pieces and let stand until chocolate melts.
Discard the cinnamon sticks and stir in the vanilla extract.
Use a whisk or hand blender and whisk the mixture until it froths and becomes creamy.
Serve hot sprinkled with cinnamon powder and whipped cream, if desired.
Don't allow milk to boil.