What is better during the holidays than a piping mug of hot chocolate? Well, one that's been enhanced with cinnamon and cayenne powder of course. This Mexican take on the wintry beverage is creamy and rich with a spike of spiciness. Top it with whipped cream, marshmallows or whatnot.
- 4 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon cayenne powder
Heat 1 cup milk in large saucepan over medium high heat until simmering. Add cocoa powder, sugar, vanilla extract, cinnamon and cayenne powder, and whisk until cocoa and milk are combined. Add remaining 3 cups milk, stirring to combine. Cook until warm, about 2 minutes. Serve.