Mexican hot chocolate is one of the most classic uses of cacao in Mexico. It’s not sweet enough for American taste so I took care of that with the use of sweetened condensed milk. The wow components are the 60% dark chocolate, the cayenne and the cinnamon two ways with fireball. Don’t cheep out use good cinnamon. You have sweet, spicy and cinnamony. I hope you like it.

3 cups dark chocolate chips 60% cacao
1 15 ounce can sweetened condensed milk
1 teaspoon vanilla
1/2 teaspoon fireball
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper

In a microwave safe bowl melt the chocolate chips in 30 second bursts. Melted completely.

Add condensed milk stir with beaters for 30-45 seconds. Make sure everything is well mixed.

Add vanilla and fireball and beat for 30 seconds.

Line a 8 x 8 baking dish with parchment paper.

Add fudge to pan.

Refrigerate for 3-4 hours.

Cut in squares.

Serve.