Mexican Hot Chocolate

Mexican Hot Chocolate

Ingredients Preparation
2 cups Whole Milk
1 1/2 cup Callebaut Dark Chocolate
3/4 cup Callebaut Milk Chocolate
1 tsp Ground Cinnamon
Whipped Cream and Cinnamon
1 tsp Ancho Chili Powder
Heat milk on the stove until steaming; do not boil.
In a separate bowl, combine both chocolates. Pour steaming milk on top of chocolate and let sit for about 20 seconds to melt chocolate slightly.
Whisk milk and chocolate together until fully incorporated, creating a liquid mixture.
Add cinnamon and chili powder to taste.
Serve with a dollop of whipped cream and a touch of cinnamon on top.