Spiced Mexican Hot Chocolate
Hot cocoa has always been a winter favorite, but now you can have it with some serious upgrades. Introducing the Spiced Mexican Hot Chocolate! With the addition of cinnamon sticks and bourbon, you'll taste an extra spicy kick to warm up on those cold days.
Whisk together milk, half-and-half creamer, dulce de leche, and cinnamon sticks in a large saucepan.
Bring to a simmer over medium heat, stirring occasionally. Remove from heat; cover, and let stand for 10 minutes.
Return mixture to a simmer over medium heat. Gradually whisk in finely chopped 70 percent dark chocolate, whisking until melted and smooth.
Remove from heat and stir in pure vanilla extract, kosher salt, and bourbon, if desired. Discard cinnamon sticks. Serve warm.
The sweet and salty vanilla notes in bourbon blend nicely with the rich caramel flavors of milk chocolate to create an experience that's both pleasing for your nose as well as mouth.