Mexican Hot Chocolate

Ingredients

• 1 pinch cayenne pepper 
• 8 servings cocoa powder for serving
• 72 ounce evaporated milk canned
• 4 teaspoons ground cinnamon 
• 1 teaspoon ground nutmeg 
• 24 ounce semi chocolate chips (recommended: Hershey's)
• 1 tablespoon vanilla extract 

Equipment

• whisk
• pot
• stove
• slow cooker

Directions

1. For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg.
2. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.
3. For slow cooker: In a 4-quart slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg.
4. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.
5. Serve with a dusting of cocoa powder.