Mexican Hot Chocolate
from Sandra Lee

• 6 (12-ounce) cans evaporated milk
• 4 teaspoons ground cinnamon
• 1 tablespoon vanilla extract
• 1 teaspoon ground nutmeg
• Pinch cayenne pepper
• 2 (12-ounce) bags semisweet chocolate chips (recommended: Hershey's)
• Whipped topping
• Cocoa powder, for serving

For stovetop: In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes.

For slow cooker: In a slow cooker, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Cover and cook on LOW setting for 2 to 3 hours, stirring every 15 to 20 minutes.

Serve with a dollop of whipped topping and a dusting of cocoa powder.

Optional: Add 1/4 cup of Peppermint Schnapps.

Makes 8 servings.