Chocolate has been drunk as a beverage for thousands of years in what is now Mexico. Our version of Mexican hot chocolate includes both bittersweet and semi-sweet chocolate, cinnamon and ancho chile pepper.
Place milk, cinnamon stick, vanilla bean and ancho chile pepper in medium saucepan. Bring just to boil on medium heat. Remove from heat. Remove cinnamon stick and vanilla bean.
Stir in chocolates and sugar with wire whisk until melted and mixture is slightly frothy.
Serve with whipped cream and grated chocolate, if desired.
Substitution Tip: Use 1 teaspoon McCormick® Gourmet Collection Chili Powder in place of the ancho chile pepper. Continue as directed.