Spiced Mexican Hot Chocolate Large PotWhiskMugs to serve in 6 12-ounce cans evaporated milk4 teaspoons ground cinnamon1 tablespoon vanilla extract1 teaspoon ground nutmegPinch cayenne pepper2 12-ounce bags semisweet chocolate chips (recommended: Hershey's or Ghirardelli)Cocoa powder (for serving) In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips.