Mexican Hot Chocolate
Ingredients
- 3 cups whole milk
- 3 tablespoons crushed cinnamon sticks (preferably Ceylon)
- 6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
- 3 tablespoons demerara or granulated sugar
- ¾ teaspoon vanilla extract
- Pinch of kosher salt
- ¼ teaspoon ground chile de árbol or cayenne pepper, plus more for serving
- Lightly sweetened whipped cream (for serving)
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