A delightful twist on the classic Mexican hot chocolate, enhanced with warm spices and a touch of indulgence.
Combine the milk, cinnamon, and chili powder in a saucepan and heat over medium heat until warm.
Stir occasionally to prevent the milk from scorching.
Add the dark chocolate and sugar to the saucepan, stirring until the chocolate is melted and the mixture is smooth.
Chop the chocolate finely for quicker melting.
Stir in the vanilla extract and Kahlua, mixing well.
Taste and adjust sweetness or spice levels as desired.
Froth the hot chocolate using a whisk or frother, then pour into cups and serve immediately.
For a luxurious presentation, top with whipped cream or a sprinkle of cinnamon.
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