Preparation Steps

• In a medium saucepan, heat the milk over medium heat until it is warm but not boiling. Stir frequently to prevent scorching.
  4 cups Milk
• Add the chopped Mexican chocolate, granulated sugar, ground cinnamon, and cayenne pepper to the warm milk. Whisk until the chocolate is completely melted and the mixture is smooth.
  4 cups Milk
• Continue to heat the mixture, whisking occasionally, until it is hot and slightly frothy. Do not boil.
• Remove from heat and stir in the vanilla extract.
  4 cups Milk
• Pour the hot chocolate into mugs and serve immediately. Optional garnishes include whipped cream, cinnamon sticks, or a pinch of chili powder.