Mexican Hot Chocolate
adapted from a recipe by Rachael Ray
4 cups whole milk
1 cup water
8 ounces semisweet chocolate chips (2/3 of a package)
2 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon chile powder (trust me)
1/4 teaspoon cinnamon
Kahlua to taste- anything from a tablespoon per cup, on up
Mix all the ingredients together except for the Kahlua in a large saucepan. Whisk constantly over medium heat until hot, but not boiling. Will fill 4 large mugs or 8 small. Add Kahlua to individual mugs as desired! You can even use cinnamon sticks as stirrers if you want to get fancy.
Happy Valentine's Day!