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Mexican Hot Chocolate

Mexican Hot Chocolate



Pre-warm an 8-10 oz coffee mug.

In a saucepan, combine chocolate powder and brown sugar with milk to make into a rich syrup.

Add coffee liqueur and Kim Crawford Pinot Noir.

Stir until ingredients are hot.

Remove from heat and stir in vanilla extract and ground cinnamon.

Pour into pre-warmed mug and garnish with whole cinnamon stick and pinch of chili powder.

Kim Crawford New Zealand Wines

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