Peachy Mexican Hot Chocolate
|Canned california cling peach halves/Slices||16 Ounce, undrained (1 Can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Dark rum||1⁄4 Cup (4 tbs)|
|Whipped cream||1 Cup (16 tbs)|
|Ground cinnamon||1 Dash (For Garnishing)|
Place peaches with syrup in food processor or blender; process until smooth.
Combine sugar and cocoa in heavy saucepan.
Whisk in enough milk to make a paste, then whisk in remaining milk, peach mixture and 1/2 teaspoon cinnamon.
Cook and stir until mixture comes to a boil.
Stir in vanilla and dark rum.