Mexican Hot Chocolate

• 4 cups whole milk
• 1/3 cup natural unsweetened cocoa powder
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons malted milk powder
• 1 cup cold heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon ancho chile powder
• 1/4 teaspoon cayenne
• 1 shot white tequila
• Pinch kosher salt
• Mini marshmallows, for topping

1. For the base: Add the milk to a medium saucepan, and warm it over medium-low heat until just steaming.
2. Whisk in the cocoa, sugar, cinnamon, vanilla and malt powder.
3. Pour into mugs.
4. For the adult additions: Whip the cream, sugar, chile powder and cayenne to stiff peaks, using a stand mixer.
5. Add the tequila and salt, and whip to blend.
6. Top mugs of hot chocolate with the chile whipped cream!
7. For the kids' addition: Top each mug of hot chocolate with a handful of mini marshmallows and enjoy!

milk, natural, sugar, ground cinnamon, vanilla, milk powder, cold heavy cream, sugar, ancho chile powder, cayenne, kosher salt, marshmallows

Taken from www.foodnetwork.com/recipes/jeff-mauro/mexican-hot-chocolate.html (may not work)