A delightful twist on the classic Mexican hot cocoa, this recipe introduces a hint of chili for a warming kick.
In a saucepan, combine the cocoa powder, sugar, cinnamon, and chili powder.
Mixing the dry ingredients first ensures an even distribution of flavors.
Gradually add the milk to the saucepan, stirring constantly to dissolve the dry ingredients.
Adding the milk slowly prevents lumps from forming.
Heat the mixture over medium heat, stirring frequently, until it is hot but not boiling.
Avoid boiling to maintain the milk's creamy texture.
Remove the saucepan from the heat and stir in the vanilla extract.
Adding vanilla at the end preserves its delicate flavor.
Whisk the mixture vigorously until frothy, then pour into mugs and serve immediately.
Whisking creates a delightful frothy texture that enhances the presentation.
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