Description
A recipe for Mexican Hot Chocolate Shots With Spicy Foam

Ingredients

• 2 cans (12 fluid ounces each) Carnation Evaporated Milk, divided
  
• 1 cup water
  
• 1 1/2 cups (9 ounces) Nestlé Toll House Semi-Sweet or Milk Chocolate Morsels
  
• 1 1/4 teaspoons vanilla extract, divided
  
• 1/2 plus 1/8 teaspoon ground cinnamon, divided
  
• 1/8 teaspoon ground cayenne pepper, divided (optional)

Preparation
POUR 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze about 30 minutes or until ice crystals form around edge of bowl.

HEAT remaining evaporated milk, water, morsels, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and 1 pinch cayenne pepper in medium saucepan over low heat, stirring frequently, until melted. Do not boil. Set aside.

REMOVE chilled evaporated milk from freezer. Beat on high speed 1 minute or until very frothy. Add 1/4 teaspoon vanilla extract, 1/8 teaspoon cinnamon and 1 pinch cayenne pepper. Continue beating 3 to 4 minutes or until mixture forms soft peaks.

POUR hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.

Nutrition
Nutrition Facts per Serving: 280 calories, 15g total fat (10g saturated fat), 30mg cholesterol, 85mg sodium, 29g carbohydrate, 2g fiber, 7g protein, 25% calcium, 26g sugars

Serves
Makes 8 servings

Variations
no information available