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Mexican Hot Cocoa
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ingredients | |
2 cups | reduced-fat, (2 percent) evaporated milk |
1/2 cup | whole milk |
1/2 cup | chocolate liqueur |
1 teaspoon | vanilla extract |
1/4 cup | sugar |
1 tablespoon | unsweetened cocoa |
1 1/2 teaspoons | ground cinnamon |
1/4 teaspoon | ancho chili powder |
10 | cinnamon sticks |
1 | dried red chile |
2 1/2 ounces | bittersweet chocolate, broken into pieces |
1/4 cup | heavy whipping cream |
preparation
Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.
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