Mexican Hot Chocolate

Best. Hot chocolate. Ever.

1/2 cup unsweetened cocoa powder
About 1/4 cup sugar (more as desired after you taste it at the end of cooking)
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/2 cup hot coffee
2½ cups milk
1 cup whipping cream
1/2 cup coffee liqueur such as Kahlua or Starbucks

Cinnamon-stick stirrers, optional
Puffs of whipped cream, optional

In a medium saucepan, combine the cocoa, sugar, cinnamon, nutmeg, allspice and salt. Blend in the hot coffee until smooth. Cook over medium heat, stirring constantly, about 2 minutes. Add milk and cream. Heat but do not boil. Remove from heat and stir in the liquor. Taste and adjust sweetness.

Serve in heatproof mugs with cinnamon sticks and whipped cream garnish.

I make up a double batch of the chocolate/spice mix and store it in the pantry. A half batch makes two generous servings. I use 1/3c mix to half the wet ingredients