Hot Chocolate is a welcome treat on a cold day. It’s old fashioned, it’s comforting, it makes the kitchen smell wonderful and it’s good for the soul.
For a decadent treat, try a shot of this sweet chocolate drink given a kick with spicy cayenne pepper. So rich and creamy, this hot beverage can be served as dessert!
Mexican Hot Chocolate Shots Recipe after the Jump…
What You Need:
(Makes: 8 servings)
2 cans (12 ounces each) of evaporated milk, divided
1 cup of water
1 & 1/2 cups (9 ounces) of semi-sweet chocolate chips
1 & 1/4 teaspoons of vanilla extract, divided
1/2 plus 1/8 teaspoon of ground cinnamon, divided
1/8 teaspoon of ground cayenne pepper, divided
What to Do:
STEP 1) Pour a 1/2 cup of evaporated milk into a medium sized mixing bowl; place beaters into the mixture. Freeze with the beaters inside for about 30 minutes or until ice crystals form around edge of bowl.
STEP 2) Heat the remaining evaporated milk, water, chocolate chips, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and a pinch of cayenne pepper in medium saucepan over low heat, stirring frequently, until melted. Do not boil. Set aside.
STEP 3) Remove the chilled evaporated milk from the freezer. Beat on high speed for 1 minute or until very frothy. Add the remaining vanilla extract, remaining cinnamon and a pinch of cayenne pepper. Continue beating for 3 to 4 minutes or until mixture forms soft peaks.
STEP 4) Pour hot chocolate into eight (4 ounce) demitasse cups and immediately dollop with some foam topping.
STEP 5) Enjoy!
* Note: You may substitute milk chocolate chips for the semi-sweet chocolate chips.