Mexican Hot Chocolate

Makes about 1½ cups, 2 servings

1½   cups whole milk
3      ounces Mexican chocolate, broken into ½-inch pieces
2      teaspoons granulated sugar
1        large pinch ground cinnamon
1       pinch cayenne
         sweetened whipped cream , for serving

Nutritional information per serving:
Calories 329 (47% from fat) • carb. 39g • pro. 9g • fat 19g • sat. fat 11g chol. 18mg • sod. 79mg • calc. 207mg • fiber 3g

1. Put the milk into a medium saucepan set over medium heat and
bring to a strong simmer.
2. While the milk is heating, put the remaining ingredients into the
chopping bowl. Pulse on High until chocolate is finely chopped,
about 10 to 15 times.
3. Remove milk from heat and add in the chopped chocolate-spice
mixture. Insert the blending shaft into the pot. Being sure to keep the
metal blade completely submerged, pulse on Low speed until chocolate is completely melted and combined, and hot chocolate is frothy.
4. Serve immediately with sweetened whipped cream.