Creamy and frothy, this rich hot chocolate spiked with rum and coconut vodka is everything you want on a blustery day. The warm spices of Mexican chocolate are enhanced with guijillo chile. Delicious!
0 Break up the chocolate and set aside.
1 Heat the milk, cream, brown sugar, salt, and guijillo chile on the stove in a heavy saucepan until bubbles form around the edge.
2 Stir in the chocolate and whisk until melted and the mixture is thoroughly blended.
3 Remove the chile and discard.
4 Pour the mixture into a cup and use a frother to create a thick, frothy foam on top. If you don't have a frother just pulse the mixture in a blender for a few seconds. Be careful to hold the top down with a thick towel in case the steam builds up. You don't want to get burnt!
5 Pour into a warmed coffee mug and gently stir in the vodka and rum.
6 Dust with cinnamon and add a whole guijillo chile as garnish.
7 Serve steaming hot.
