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.
Ingredients: 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
Directions: 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.