Cinnamon and cayenne pepper add an underlying Mexican note to this easy chocolate treat.
- 1 Whisk potato starch, sugar, cocoa, cinnamon, salt and cayenne together in medium saucepan. Whisk in milk until combined. Bring to low boil over medium heat, whisking constantly.
- 2 Whisk until thickened, 2 to 3 minutes. Pour through a strainer into a medium bowl and whisk in chocolate and vanilla.
- 3 Cover and refrigerate until cool; stir before serving.
- 4 Tips: Mix it up, swap in Club House Pumpkin Pie Spice or Club House Pure Orange Extract for a different mood.