73ºF

Spicy Mexican Hot Chocolate

2 cups milk
1 cup heavy cream
1 cinnamon stick
6 ounces semisweet chocolate, chopped
2 tablespoons cocoa powder
3 tablespoons sugar
pinch of salt
1 teaspoon vanilla extract
¼ teaspoon ground chile de arbol or cayenne separated in ½ 
Whipped cream, for garnish

Heat milk, cream and cinnamon for about 8-10 minutes.  Whisk in the chocolate, cocoa, sugar, vanilla, salt and ½ of the chili powder.  Cook whisking until smooth and creamy.  Top with whipped cream and second ½ of the chili powder.