Boozy Mexican Hot Chocolate

Boozy Mexican Hot Chocolate
  • 3 cups whole milk 
  • 8 oz semi-sweet chocolate (get a good quality bar), finely chopped
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp cayenne 
  • Pinch of salt
  • 8 oz Ancho Reyes liqueur

(1) Warm the milk in a saucepan or hot chocolate pot over medium heat, just until steaming. Whisk in the chocolate until completely melted.

(2) Bring the mixture to a simmer, being careful not to let it boil over. Let simmer, whisking constantly, for 3-5 minutes, until it thickens slightly. 

(3) Remove from heat and add the brown sugar, vanilla, cinnamon, cayenne, and salt. Whisk rapidly to combine and froth, or use the pot's built-in frother.  

(4) Divide the Ancho Reyes evenly between four mugs, and top with the hot chocolate and (optional) whipped cream.