Mexican Hot Chocolate Shots With Spicy Foam

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 (12 ounce) cans evaporated milk, divided
• 1 cup water
• 1 1/2 cups milk chocolate chips
• 1 1/4 teaspoons vanilla extract, divided
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper, divided

Recipe

• 1 pour 1/2 cup evaporated milk into a medium size mixing bowl.
• 2 place beaters in bowl.
• 3 freeze about 30 minutes or until ice crystals form around the edges of the bowl.
• 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. do not boil.
• 5 set aside.
• 6 remove chilled evaporated milk from freezer.
• 7 beat on high speed 1 minute or until mixture forms soft peaks.
• 8 pour hot chocolate into eight 4 ounce demitasse cups and imediately dollop foam on top.