Mexican Hot Cocoa

It's not a real party without chocolate! 


Ingredients


2 cups 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 oz bittersweet chocolate, broken into pieces
1/4 cup heavy whipping cream


Direction


Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 tsp of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chili 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 tsp cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa each into 8 teacups; top each with 1 tbsp whipped cream and garnish with a cinnamon stick.