Spicy Mexican Hot Chocolate

INGREDIENTS

4 cups whole milk

2 Mexican cinnamon sticks

2 disks Mexican chocolate, such as Ibarra, cut into wedges

1/8 tsp. ground cayenne pepper

Whipped cream or topping (optional)

Ground cinnamon (optional)

PREPARATION

In medium-size, heavy-bottom pan over medium-low heat, combine milk and cinnamon sticks. When milk begins to steam, add chocolate. Reduce heat and stir until chocolate melts; do not boil. Add cayenne pepper and stir to combine. In blender, pour half of chocolate-milk mixture and blend 30 seconds until frothy. Pour into serving mugs, then repeat process with remaining chocolate-milk mixture. Top each serving with dollop of whipped topping and cinnamon, if desired. Makes 4 to 6 servings.