Mexican Hot Chocolate

1. 1
   prep · ~2 min

   Chop the chocolate.

   Chop the dark chocolate into small, even pieces so it melts quickly and smoothly into the milk.

2. 2
   simmer · ~5 min

   Warm the milk with cinnamon.

   1.Pour the milk into a medium saucepan and set over medium-low heat.

   2.Drop in the cinnamon stick and sprinkle in the pinch of salt.

   3.Warm the milk gently, stirring occasionally, until small bubbles appear at the edges (about 5 minutes). Do not let it boil.

   TIPWarming the milk slowly with the cinnamon stick infuses more flavor. Keep the heat gentle to avoid scorching the milk.
3. 3
   mix · ~2 min

   Melt the chocolate into the milk.

   1.Remove the cinnamon stick and set it aside.

   2.Add the chopped chocolate, brown sugar, and chili powder to the warm milk.

   3.Whisk continuously until the chocolate is fully melted and the mixture is smooth and glossy, about 2 minutes.

   TIPKeep whisking until you see a silky, uniform color with no chocolate streaks. Return the cinnamon stick to the pot for extra flavor while you finish.
4. 4
   mix · ~1 min

   Froth the hot chocolate.

   Whisk vigorously for another minute to create a light, frothy top. Stir in the vanilla extract.

   TIPFor an extra foamy finish, you can use an immersion blender or transfer to a blender for a few seconds. Be careful with hot liquids in a blender.
5. 5
   serve · ~1 min

   Pour and garnish warmly.

   Ladle the hot chocolate into warm mugs, discarding the cinnamon stick. Dust each mug with a light pinch of ground cinnamon.

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