As the sun sets and the cold weather rolls in, holiday entertaining can finally begin. Treat your guests to something different this season...it's never too late to start a new holiday tradition!
Instead of end-of-the-evening coffee, serve up rich Mexican hot chocolate. Made with cinnamon, chile powder, and spiked with chocolate liqueur, it's just a little bit spicyperfect for heating things up.
2 cups reduced-fat evaporated milk
½ cup whole milk
½ cup chocolate liqueur
1 tsp vanilla extract
¼ cup sugar
1 tablespoon unsweetened cocoa
1 ½ teaspoon ground cinnamon
¼ tsp ancho chile powder (plus a few pinches for garnish)
2 cinnamon sticks
1 dried red chile
2 ½ oz. bittersweet chocolate, in pieces (plus shavings for garnish)
¼ cup heavy whipping cream
Whipped cream, for garnish
Whisk both milks, liqueur, vanilla, sugar, cocoa, 1 teaspoon cinnamon, and chile powder in a heavy saucepan. Add 2 cinnamon sticks and chile, and heat until warm. Add chocolate, whisking until melted. Gently bring to a boil; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine cream with remaining ½ teaspoon cinnamon; beat until peaks form. Ladle cocoa into cups (avoiding the cinnamon sticks and whole chile!). Top with whipped cream; garnish with chile powder and shavings.