Follow these steps for perfect results
evaporated milk
water
milk chocolate chips
vanilla extract
ground cinnamon
ground cayenne pepper
Pour 1/2 cup evaporated milk into a medium size mixing bowl.
Place beaters in bowl.
Freeze about 30 minutes or until ice crystals form around the edges of the bowl.
Heat remaining evaporated milk, water, milk chocolate chips, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1 pinch cayenne pepper in a medium saucepan over very low heat, stirring frequently until chocolate is melted.
Do not boil.
Set aside.
Remove chilled evaporated milk from freezer.
Beat on high speed 1 minute or until mixture forms soft peaks.
Pour hot chocolate into eight 4 ounce demitasse cups and immediately dollop foam on top.
Expert advice for the best results
Adjust the amount of cayenne pepper to your desired spice level.
For a richer flavor, use dark chocolate chips.
Garnish with a sprinkle of cinnamon or cocoa powder.
Everything you need to know before you start
5 minutes
The hot chocolate can be made ahead and reheated. The foam is best made just before serving.
Serve in small demitasse cups with a generous dollop of spicy foam on top.
Serve as an after-dinner treat or at a holiday gathering.
Pair with churros or other Mexican pastries.
Adds a coffee flavor
Discover the story behind this recipe
Hot chocolate is a traditional beverage in Mexican culture, often spiced with cinnamon and chili.
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