Mexican Hot Chocolate

4 oz Mexican chili chocolate, chopped
1 Arbol chile, stem removed
2 oz cocoa powder
12 oz sweetened condensed milk
64 oz whole milk
1 tsp cayenne pepper
whipped cream for serving

In a medium sauce pan, add milk and arbor chile. Bring to a boil. Lower heat to medium, and whisk in Mexican chocolate and cocoa powder to melt into the milk. Remove Arbol chile from mixture using tongs. Pour in condensed milk and stir until combined. Serve while hot, topped with whipped cream and cayenne pepper.

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