Mexican Hot Chocolate Shots With Spicy Foam |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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a sweet and spicy mexican drink. Ingredients:
2 (12 ounce) cans evaporated milk, divided |
1 cup water |
1 1/2 cups milk chocolate chips |
1 1/4 teaspoons vanilla extract, divided |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cayenne pepper, divided |
Directions:
1. pour 1/2 cup evaporated milk into a medium size mixing bowl.
2. place beaters in bowl.
3. freeze about 30 minutes or until ice crystals form around the edges of the bowl.
4. heat remaining evaporated milk, water, morsels, 1 teaspoons vanilla, 1/2 teaspoons cinnamon, and 1 pinch cayenne pepper in a medium saucepan over very low heat, stirring frequently until chocolate is melted. do not boil.
5. set aside.
6. remove chilled evaporated milk from freezer.
7. beat on high speed 1 minute or until mixture forms soft peaks.
8. pour hot chocolate into eight 4 ounce demitasse cups and imediately dollop foam on top.
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