2chiles de arbol OR sub ½ tsp red chili pepper flakes
2teaspoonscinnamon
1teaspoonvanilla extract
Whipped Cream (Optional):
½cupwhipping cream or full-fat coconut milk
¼cupsugar
caramel syrup, top drizzle over whipped cream (optional)
Instructions
For frothed milk:
Pour half the milk and chiles into a small saucepan and heat on medium until boiling. Remove from heat immediately, strain out peppers with a slotted spoon, and quickly add chocolate, cinnamon, and vanilla (optional). Stir until chocolate melts.
Heat remaining milk separately and froth with handheld frother, or use milk steamer to heat and froth. Pour milk into mugs first, and then pour in chocolate mixture. Top with whipped cream if desired.
Without frothed milk:
Pour all of the milk and chiles into a small saucepan and heat on medium until boiling. Remove from heat immediately, strain out peppers with a slotted spoon, and quickly add chocolate, cinnamon, and vanilla (optional). Stir until chocolate melts. Serve hot in mugs. Top with whipped cream if desired.
Whipped Cream (Optional):
Put cream or coconut milk and sugar in a chilled bowl, and use an electric hand mixer to whip into stiff peaks. Spoon onto hot chocolate. Add caramel syrup if desired.
Notes
*Nutrition information assumes 2% milk was used, and does not include the optional whipped cream.