Spiced Mexican Hot Chocolate
Warm cinnamon and cayenne set Mexican Hot Chocolate apart from its traditional counterpart, so it just seems right to add a little more of a kick with our Silvera.
- 3 cups milk of your choice
- 1 and 1/2 bars Ibarra or Abuelita hot chocolate; broken into chunks
- 6 Tbsp Cocoa Powder
- 2 Tbsp Cane Sugar
- ⅛ tsp Cayenne Pepper
- 4 ozs PaQuí Silvera
- ½ cup heavy whipping cream
- Ground Cinnamon
- Warm the milk in a medium saucepan on medium heat, watching carefully–be sure not to let it boil. In a separate bowl, whip cream and set aside.
- Add the chocolate, the cocoa powder and the sugar.
- Heat until the chocolate dissolves, whisking constantly to combine all ingredients.
- Season with the cayenne pepper. Start with 1/8 teaspoon; if you want it spicier, season it to taste.
- Pour the hot chocolate into 2 large mugs, and add 2 oz of PaQuí Silvera. Mix
- Top with whipped cream, then sprinkle with cinnamon and a tiny bit of cayenne.