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Prep Time: 35 minutes
Yields: 8 servings

On those damp cold nights this is a sure fire way to warm up your taste buds as well as your body.

4½ cups whole milk
4 small dried red chilies (such as chilies de arbol)
3 cinnamon sticks, broken in half
3 cups espresso
1½ cups sugar
1¼ cups unsweetened cocoa powder
½ cup powdered sugar
1 cup whipping cream

Combine the milk, chilies, and cinnamon sticks in a heavy 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 ¼ 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 whip cream atop and serve immediately.

























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