Spicy Hot Chocolate

Presented by Jennifer Davidson, Johnson and Wales University

12 oz reduced-fat (2 percent) evaporated milk

2 cups whole milk

2 oz chocolate liqueur

1 teaspoon vanilla extract

1/4 cup sugar

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon chili powder

Pinch cayenne pepper

Pinch ground nutmeg

2 1/2 ounces dark and milk chocolate, broken into pieces

Optional toppings: Marshmallows, crushed peppermint, chocolate syrup, whipped cream and cocoa powder for dusting


Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, cinnamon, chili powder, nutmeg and cayenne in a heavy saucepan and cook gently over medium-low heat until warm. Add chocolate and whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Ladle 1/3 cup hot cocoa into desired mug, martini glass or large ice cream glass; top with 1 tablespoon whipped cream garnish with a cinnamon stick or topping of your choice.