Mexican Hot Cocoa

Name: Mexican Hot Cocoa
Yield: 7
Ingredients: 4 cups milk or half-and-half; 1 1/2 cups hot water; 3/4 cup packed brown sugar; 2 tablespoons instant espresso coffee powder or granules; 2 teaspoons vanilla; 6 oz bittersweet baking chocolate, chopped; 9 cinnamon sticks (2 to 3 inch); 1 ancho chile; Frozen whipped topping, thawed, if desired; Ground red pepper (cayenne) or chili powder, if desired

Mexican Hot Cocoa was pinched from <a href="http://www.pillsbury.com/recipes/mexican-hot-cocoa/ef0ba872-2a99-44d5-ad93-cebf7cf3ab42" target="_blank">www.pillsbury.com.</a>

"Enjoy this Mexican hot cocoa that’s garnished with whipped topping and cinnamon sticks – a perfect slow-cooked beverage...."

INGREDIENTS

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4 cups milk or half-and-half

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1 1/2 cups hot water

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3/4 cup packed brown sugar

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2 tablespoons instant espresso coffee powder or granules

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2 teaspoons vanilla

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6 oz bittersweet baking chocolate, chopped

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9 cinnamon sticks (2 to 3 inch)

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1 ancho chile

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Frozen whipped topping, thawed, if desired

•

Ground red pepper (cayenne) or chili powder, if desired

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