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

2 chilies)

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.

GORAN KOSANOVIC/ FOR THE WASHINGTON POST Mexican-style sipping chocolate can be as spicy (or not) as you like.