MEXICAN-STYLE SIPPING CHOCOLATE
Makes: 8 cups (2 L)
8 cups (2 L) whole milk
3 whole dried guajillo chilies (if you aren’t a fan of spicy, use
3-in. (7.5-cm) cinnamon stick
2 1/2 cups (625 mL) semi-sweet or bittersweet chocolate chunks
1/2 tsp (2.5 mL) ground cayenne
1. Combine the milk, guajillo chilies and cinnamon stick in the slow cooker. Cover and cook on high for 2 hours.
2. Uncover and whisk in chocolate and cayenne until the chocolate has melted. Cover and cook on high for 1 hour; the sipping chocolate will be quite thick.
3. Discard the cinnamon stick and chilies, if desired. Whisk well before serving.
Note: The chocolate takes
3 hours to cook, and can be made a day in advance and reheated on low or warm.