Mexican hot chocolate - Canada Agriculture and Food Museum

Ingredients

• 4 cups (1L) whole or 2% milk
• ¼ cup (60 mL) cocoa powder
• 1 tsp (5 mL) ground cinnamon
• ¼ tsp (1.25 mL) cayenne pepper or chili powder
• ¼ cup (60 mL) dark brown sugar
• 1 tsp (5 mL) vanilla extract
• 3 oz (85 g) bittersweet chocolate, roughly chopped (70% cocoa)
• Optional toppings: whipped cream, mini marshmallows, chocolate shavings and a cinnamon stick.