Spiked Mexican Hot Chocolate

Prep Time: 10 minutes

Cooking Time: 10 minutes

Makes: 8-10 cups

1 cupwater

8 tbsp.cocoa

8 tbsp.sugar

6 cupshomogenized milk

1 cupsemisweet chocolate chips

1 cupheavy cream

¼ tsp.cayenne pepper

¼ tsp.nutmeg

¼ tsp.cinnamon

2 pc.cloves

1 tsp.vanilla bean paste

4 oz.espresso vodka

4 oz.Kahlua

1 cupwhipped cream

cinnamon for garnish

•Place the water, cocoa and sugar in a microwave proof container and stir together

•Heat the mixture together for 45-60 seconds, to create a chocolate syrup

•In a pot, heat the milk, chocolate chips, cream and add the syrup mixture

•Once simmering add the spices and vanilla bean paste, stir to combine and remove from the heat

•The cayenne should provide a nice mild kick, feel free to add a little extra if you choose, but keep in mind that the spice will continue to come out as it sits, so don’t overdo it

•Strain the hot chocolate to remove the cloves and then begin to assemble the Spiked Hot Chocolate

•In each glass pour ½ oz. each espresso vodka and Kahlua, then add 8 oz. hot chocolate

•Top with whipped cream and sprinkle with cinnamon

•Enjoy responsibly!

Oh, and by the way, for those of you resolving to lose weight this New Year I might pass on this one!

Who’s Thirsty?