Mexican Hot Chocolate & Miso Carmel Dipping Sauce

Step 1

Prepare the Mexican Hot Chocolate: In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, cayenne pepper, and a pinch of salt. Mix together with a whisk. Add the unsweetened chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling.

Step 2

For the Miso Caramel Dip: In a heavy saucepan set over medium-high heat, stir together sugar and 1/4 cup water. Without additional stirring, bring mixture to a boil. When sugar becomes a deep golden brown, remove pan from heat. Once off the heat, carefully pour in the cream. Stir to combine. In a small dish, mix miso and 1 Tbsp. water together. Then drizzle the miso into the saucepan, whisking to incorporate.

Step 3

For each serving, prepare 6 oz. sweet potato fries according to package instructions. Serve with 1 cup of hot chocolate and a side of dipping sauce.