Servings:
8 servings
Ingredients
- 4 1/2 cup whole milk
- 4 cup small dried red chilies (such as chilies de arbol)
- 3 cup cinnamon sticks, broken in half
- 3 cup espresso
- 1 1/2 cup sugar
- 1 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 cup whipping cream
Preparation
Baking Directions:
Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan.
Bring to a simmer over high heat.
Remove from the heat.
Cover and steep for 15 minutes.
Whisk in the espresso, sugar, and 1 cup of cocoa powder.
Bring the hot chocolate to a simmer, whisking often.
Discard the chilies and cinnamon sticks.
Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend.
Add the cream and whisk until the mixture is thick.
Ladle the hot chocolate into 8 mugs.
Spoon the chocolate whipped cream atop and serve immediately.