A quick recipe for rich, creamy, and slightly spicy Mexican hot chocolate. One sip and you'll never go back to those packets again.
Open the chilled Bliss Sparkling Shiraz and pour one for everyone in the kitchen watching you making the hot chocolate. - Yum!
Slowly heat all together 2 cups milk, 1 and a half teaspoons ground cinnamon quills, 4 wedges chocolate (half packet) and 1 teaspoon cornflour. Stir to to mix ingredients and prevent burning.
Add one eighth of a teaspoon of medium heat chili powder to taste.
Whisk until blended and frothy.
Sprinkle the top with Spice Dust and serve immediately.