Warm And Cozy Triple Mexican Hot Chocolate

• 4 cups Whole Milk
• 1 cup Heavy Cream (set aside)
• 1/4 cup cocoa powder
• 8 ounces package semi sweet chocolate chips
• 3 tablespoons Granulated Sugar
• 2 teaspoons Mexican vanilla Extract
• 1/4 teaspoon chile powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 2 tablespoons Powdered sugar (set aside)
• 1 pinch salt
• 1 bunch canela cinnamon sticks
• 1 shot rum (optional) into each cup

1. In a medium pot add cocoa powder and granulated sugar and one cup of milk incorporate with a wire whisk to dissolve the cocoa, add chile powder,cayenne, and cinnamon and salt stir and place on medium heat add remaining three cups of whole milk and 8 ounce of chocolate chips stir continuously for 20 minutes until chips have dissolved. Add pinch of salt and Mexican vanilla extract,pour mixture through a sieve to remove any undisolved pieces of chocolate. Stir and serve in cups with or without rum topped with fresh whipped cream and one stick of Canela cinnamon to stir
2. To make whipped cream, place 1 cup heavy cream in a cold medium size bowl with two tablespoons of powdered sugar and 1 additional teaspoon of Mexican vanilla extract with electric mixer beat until thick and frothy. spoon on top of hot chocolate.

milk, heavy cream, cocoa powder, semi sweet chocolate chips, sugar, vanilla, chile powder, cayenne pepper, cinnamon, powdered sugar, salt, cinnamon sticks, shot rum

Taken from food52.com/recipes/19566-warm-and-cozy-triple-mexican-hot-chocolate (may not work)