Mexican Hot Chocolate


Adapted by Spoon West Staff from Saveur‘s original recipe


4 cups whole milk or water (or half & Half *Spoon prefered)
2 tablets (3 oz. each) unsweetened Mexican dark chocolate, broken into chunks (*best to use  75% Cocoa or higher)

*pinch of cayenne pepper

*2 tablespoons raw sugar


Combine milk or water and chocolate in a pot and place over medium heat. Bring to a boil, about 10 minutes. Stir continuously to completely dissolve chocolate. Remove from heat. Using a hand blender, mix liquid until foamy, about 2 minutes. Serve hot.