Recipe by Sarah Tenaglia
- 2 cups whole milk
- 2/3 cup bittersweet chocolate chips
- 4 tsp. natural unsweetened cocoa powder
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 4 tbsp. coffee liqueur (such as Kahlúa) or 1 tbsp. (packed) brown sugar
- 1/2 cup chilled heavy cream
In medium saucepan, bring first 5 ingredients and large pinch of cayenne to boil over medium-high, whisking constantly. Whisk in 2 tbsp. liqueur or 1/2 tbsp. sugar. In medium bowl, whisk cream with remaining 2 tbsp. liqueur or 1/2 tbsp. sugar until stiff peaks form. Divide hot chocolate between mugs. Top each with whipped cream and pinch of cayenne.
Add a dollop of our Chocolaty Whipped Cream for an extra-indulgent treat.