STAY WARM

Mexican Hot Coco
 

INGREDIENTS

 

  • 3 cups whole milk
  • 3 tablespoons crushed cinnamon sticks (preferably Ceylon)
  • 6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
  • 3 tablespoons demerara or granulated sugar
  • ¾ teaspoon vanilla extract
  • Pinch of kosher salt
  • ¼ teaspoon ground chile de ├írbol or cayenne pepper, plus more for serving
  • Lightly sweetened whipped cream (for serving)

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