Make your hot chocolate SPICY this winter! #shorts

We're turning up the heat with this Chili Cocoa Inferno that's guaranteed to add a kick to your caffeine fix. Get ready for a bold blend of rich espresso, velvety chocolate, and a hint of spice that'll awaken your senses!

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RECIPE
2 oz freshly brewed espresso
6 oz hot drinking chocolate*
2 oz steamed milk
Garnish: whipped cream and a pinch of cayenne pepper

Pour 2 oz of freshly brewed espresso into a heat-resistant glass. Layer the hot chocolate over the espresso by pouring it gently over a spoon, allowing it to flow along the side of the glass, creating distinct layers. Top with whipped cream and garnish with more cayenne, if desired.

*Drinking chocolate
1 ½ cups milk
½ cup heavy whipping cream
8 oz high-quality bittersweet chocolate, chopped
⅛ tsp cayenne pepper
1 tbsp sugar

In a saucepan, combine 1 ½ cups of milk, ½ cup of heavy whipping cream, 8 oz of chopped high-quality bittersweet chocolate, ⅛ tsp of cayenne pepper, and 1 tbsp of sugar. Heat the mixture on medium heat, whisking continuously until the chocolate is fully melted, the sugar is dissolved, and all ingredients are well combined. Once achieved, remove the saucepan from heat, and set aside.

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