Mexican Hot Chocolate

Cinnamon, vanilla, nutmeg, chipotle... You warm already?

The longer you allow the spice to infuse the milk in the design right here, the more intense the flavor, the warmer you will be. If you spike it with your favorite liqueur -- WHOA BABY -- warm.

Serve with a hunk of Homemade Marshmallows, kissed with honey and salt, for total rapture. 

Yield: 8 , Prep time: 5 minutes , Cook time: 20 minutes



1. In a small saucepot combine the milk, cinnamon sticks, nutmeg, and chipotle powder. Halve the vanilla bean lengthwise and scrape out the seeds using the back of the knife. Drop the pod and the seeds into the milk.
2. Bring the milk to medium-high heat. Whisk occasionally until it starts to bubble. Then, reduce the heat to medium-low and let simmer for 20 minutes, whisking occasionally so the bottom doesn't burn.
3. After 20 minutes, using a slotted spoon, remove the nutmeg, vanilla pods, chipotle pepper, and cinnamon sticks.
4. Whisk in the dark cocoa powder and powdered sugar. While still warm, then, pour through a fine mesh sieve to remove any lumps.
5. Serve warm with your favorite toppings.

Tips + Tricks

**This recipe works just as well lactose-free dairy milk.
**Milk burns easily so make sure you are whisking regularly. Scorched milk will ruin the recipe; start over altogether if it burns.
**If you cannot find dark chocolate cocoa powder, you can use regular unsweetened cocoa powder.