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MEX­I­CAN-STYLE SIP­PING CHOCO­LATE

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

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