INGREDIENTS
2 cups reduced-fat evaporated milk
1 cup whole milk
2 teaspoons vanilla extract
1/4 cup organic sugar
2 tablespoons unsweetened cocoa
1 1/2 teaspoons ground cinnamon
¼ teaspoon fresh grated nutmeg + more for garnish
1/2 teaspoon ancho chili powder
8 cinnamon sticks
3 ounces high-quality semisweet chocolate chips
1 cup heavy whipping cream
1 tablespoon powdered sugar
DIRECTIONS
Whisk evaporated milk, whole milk, vanilla, sugar, cocoa, cinnamon, nutmeg and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and cook gently over medium heat until warm. Add chocolate chips and cook, whisking continuously until melted. Simmer and stir until slightly thickened, about 10 minutes. Remove from heat. Beat heavy whipping cream until soft peaks form, then add powdered sugar and continue to beat until stiff peaks form. Ladle hot cocoa into each of 6 cups, then top with whipped cream , garnish with a cinnamon stick and grate a little fresh nutmeg over the top.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
