Mexican Hot Cocoa
['2 cups reduced-fat (2 percent) evaporated milk', '1/2 cup whole milk', '1/2 cup chocolate liqueur', '1 teaspoon vanilla extract', '1/4 cup sugar', '1 tablespoon unsweetened cocoa', '1 1/2 teaspoons ground cinnamon', '1/4 teaspoon ancho chili powder', '10 cinnamon sticks', '1 dried red chile', '2 1/2 ounces bittersweet chocolate, broken into pieces', '1/4 cup heavy whipping cream']
Whisk evaporated milk, whole milk, liqueur, vanilla, sugar, cocoa, 1 teaspoon of cinnamon and chili powder in a heavy saucepan. Add 2 of the cinnamon sticks and chile and cook gently over medium-low heat until warm. Add chocolate and cook, whisking until melted. Gently bring to a high simmer; reduce heat and simmer until liquid thickens and reduces slightly, whisking often, 10 minutes. Combine heavy cream with remaining 1/2 teaspoon cinnamon and beat until peaks form. Ladle 1/3 cup hot cocoa into each of 8 teacups; top with 1 tablespoon whipped cream and garnish with a cinnamon stick.
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