Mexican Hot Chocolate Shots With Spicy Foam

1. 1

   pour 1/2 cup evaporated milk into a medium size mixing bowl.

2. 2

   place beaters in bowl.

3. 3

   freeze about 30 minutes or until ice crystals form around the edges of the bowl.

4. 4

   heat remaining evaporated milk, water, morsels, 1 teaspoons vanilla, 1/2 teaspoons cinnamon, and 1 pinch cayenne pepper in a medium saucepan over very low heat, stirring frequently until chocolate is melted.

5. 5

   do not boil.

6. 6

   set aside.

7. 7

   remove chilled evaporated milk from freezer.

8. 8

   beat on high speed 1 minute or until mixture forms soft peaks.

9. 9

   pour hot chocolate into eight 4 ounce demitasse cups and imediately dollop foam on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.