Smoked Mexican Hot Chocolate

Steps

• 1

  When ready to cook, set the grill temperature 180℉ and preheat, lid closed 15 minutes.

• 2

  In a heatproof pan, smoke cayenne pepper for approximately 30 minutes. Add the cinnamon and paprika to the pan and smoke for 5 more minutes.

  180 ˚F / 82 ˚C

  Ingredients

  • 1/8 Teaspoon cayenne pepper

  • 1/2 Teaspoon ground cinnamon

  • 1/2 Teaspoon smoked paprika

• 3

  In a medium saucepan scald the milk, cream, and sugar. After a few minutes, whisk in the cocoa and salt.

  Ingredients

  • 2/3 Cup heavy cream

  • 4 Cup milk

  • 1/2 Cup Sugar

  • 1/4 Cup cocoa powder

  • 1/8 Teaspoon Salt

• 4

  Once the mixture is hot, stir in the bittersweet chocolate, smoked spices, and vanilla.

  Ingredients

  • 1 3/4  bittersweet chocolate, finely chopped

  • 1/2 Teaspoon vanilla extract

• 5

  Whisk until combined and serve with whipped cream or marshmallows. Enjoy!