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Mexican Hot Chocolate

  • 2 cups whole milk
  • 1 tablespoon light brown sugar
  • 4½ ounces bittersweet chocolate, chopped
  • ½ teaspoon pure vanilla extract
  • ¹⁄8 teaspoon ground cinnamon
  • Small pinch of ground cayenne pepper
  • Long cinnamon sticks for stirrers (optional)
  • for serving:
  • Cinnamon Baked Doughnuts (see recipe) or store-bought cinnamon doughnuts

Place the milk and brown sugar in a medium saucepan and bring just to a simmer. Off the heat, whisk in the chocolate, vanilla, cinnamon, and cayenne pepper. Allow to steep for 3 minutes. Reheat the mixture over low heat until it almost comes to a simmer.

Pour into mugs, add cinnamon stirrers, if using, and serve with cinnamon doughnuts for dipping.

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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