This is a recipe for homemade hot chocolate sauce that is perfect to drizzle on Vanilla Ice Cream. This Mexican Chocolate Sauce gets a kick of goodness from Kahlua Coffee Liqueur and New Mexican chile powder. An adult version of a chocolate treat to use as an ice cream topping and beyond.
1/2teaspoonNew Mexico Red Chile Powderor ancho chile powder
In top of a double boiler combine all ingredients and cook, stirring constantly for 10 minutes.
Serve over pound cake or vanilla ice cream.
To store, pour into a jar and cover. Sauce keeps in refrigerator up to 3 months. To warm sauce, set jar in a pan of hot water over low heat. Or microwave for 10 seconds at a time, stirring each time, until you reach the consistency you like.
Add more or less chile powder depending on your tolerance for spice.