Spicy Mocha

1. 1

   Combine the milk, chilies and cinnamon sticks in a heavy large saucepan.

2. 2

   Bring to a simmer over high heat. Remove from heat, cover and steep for 15 minutes.

3. 3

   Whisk in the espresso, sugar and 1 cup of the cocoa powder.

4. 4

   Bring the hot chocolate to a simmer, whisking often.

5. 5

   Discard the chilies and cinnamon sticks.

6. 6

   Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend.

7. 7

   Add the cream and whisk until the mixture is thick.

8. 8

   Ladle the hot chocolate into 8 mugs. Spoon the whipped cream on top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.