Chile Time!

I ran across this recipe in Lynn Nusom’s column down Las Cruces way. Perfect for these crisp Fall evenings! Put some pine on the fire, gather the dogs around, and to heck with the calories. (Of course, keeping our dog babies, Jazz and Coffee, out of our cups is always a challenge.)

Mexican Hot Chocolate Shots with Spicy Foam

2 cans (12 ounce) evaporated milk, divided
1 cup water
1 1/2 cups semi sweet or milk chocolate morsels
1 1/4 teaspoons vanilla extract, divided
1/2 plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground cayenne pepper, divided (optional)

Pour 1/2 cup evaporated milk into medium mixer bowl; place beaters in mixture. Freeze about 30 minutes or until ice crystals form around the bowl.

Heat remaining milk, water, morsels, 1 teas. vanilla, 1/2 teaspoon cinnamon and 1 pinch cayenne pepper in a medium saucepan over low heat, stirring frequently, until melted. Do NOT boil. Set aside.

Remove chilled evaporated milk from freezer. Beat on high speed 1 minute or until very frothy. Add 1/4 teaspoon vanilla, 1/8 teaspoon cinnamon and pinch of cayenne (careful with that pepper ah-choo!)

Continue beating 3 to 4 minutes or until mixture forms soft peaks.

Pour hot chocolate into eight 4 oz demitasse cups (or two really big mugs!) and immediately dollop with foam topping.

Tags: hot chocolate, Cannons Sweet Hots