Mexican Hot Chocolate
¼ cup unsweetened cocoa
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
dash salt
pinch of Cayenne
pinch ground Ancho Chile or ½ of an ancho chile, seeded and cut into strips
2 quarts milk
¼ cup 60% bittersweet chocolate, best quality available
¾ teaspoon vanilla extract
In a small bowl, combine cocoa, sugar, cinnamon, cayenne and salt and ancho powder if using. If you are using a dried ancho chili, heat 1 cup of milk in a saucepan with the ancho chile until bubbling. Steep for a few minutes then drain. Return milk to pan. Add remaining milk and heat until nice and hot. Stir in cocoa mixture, chocolate and vanilla. Stir until melted and well combined.