3 ounces bittersweet chocolate, chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar, or to taste
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8 teaspoon ancho chili powder, or to taste
1¾ cups whole milk
¼ cup heavy cream
1 cinnamon stick
1 teaspoon vanilla extract
Marshmallows or whipped cream, optional
1. In a medium pot, whisk together chocolate, cocoa, sugar and chili. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
2. Remove pot from heat. Cover pot tightly and steep one hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.
Melissa Clark, The New York Times