Mexican Hot Chocolate

Some time ago a local chocolatier closed, leaving me pining for their amazing Mexican hot chocolate. I am delighted to have finally managed to duplicate it in my own kitchen! This is very different than most recipes I’ve seen for Mexican hot chocolate, which typically use cocoa, cinnamon and cayennne. However, I've found cayenne overwhelms the other flavors. The milder ancho adds a warm spicy hint without overpowering the other flavors or burning your mouth - or if you prefer you can leave the ancho out too, which is my favorite.