Spicy Hot Cocoa
INGREDIENTS
2 cups fresh milk
2 cups evaporated milk
4 segments Cortés Bar with Cinnamon
¼ tsp chipotle or chili powder
1 pinch nutmeg
1 pinch cayenne pepper, to taste
2 oz spiced rum (optional)
Mini marshmallows, whipped cream, and ground cinnamon
PROCEDURE
- In a pot over medium heat, melt the Cortés Bar with Cinnamon segments in a little bit of fresh milk.
- Add the rest of the fresh milk and the evaporated milk.
- Add the chipotle or chili powder, nutmeg, and cayenne pepper. Mix well.
- Turn off the heat and add the rum (optional).
Serve in individual cups and garnish each one with mini marshmallows, whipped cream, and ground cinnamon. .