Sinfully Good Mexican Hot Chocolate

• 2 12 cups whole milk
• 2 cups half-and-half
• 4 ounces bittersweet chocolate (chips are fine)
• 4 ounces milk chocolate, chopped (chips are fine)
• 1 teaspoon pure vanilla extract
• 1 vanilla bean, seeds scraped
• 12 teaspoon ground cinnamon
• 14 teaspoon chili powder
• nutmeg
• cinnamon stick (to garnish)

1. Combine milk and half-and-half, heat on medium until just below simmering.
2. Remove pan from heat and add all chocolate.
3. When melted, add sugar, vanilla extract, vanilla bean seeds, ground cinnamon, chili and nutmeg.
4. Whisk all together.
5. Return pan to stove on low, reheating gently.
6. Serve immediately in mugs, using cinnamon stick to garnish.
7. Note: Add chili powder slowly, as you may like less or more.
8. It's all to taste.
9. Chili can be omitted altogether.
10. My family loves it, however!
11. Note: I usually use about a 1/2 tsp of cinnamon, but sometimes I use more, depending on how much flavor I want.
12. YMMV.
13. This goes for nutmeg, too (I usually use just a pinch).
14. Note: Add about four tablespoons dark rum if you're feeling frisky!

milk, bittersweet chocolate, milk chocolate, vanilla, vanilla bean, ground cinnamon, chili powder, nutmeg, cinnamon

Taken from www.food.com/recipe/sinfully-good-mexican-hot-chocolate-276867 (may not work)