Decadent Mexican Hot Chocolate

After the Mexican hot chocolate mousse experience, I wanted another go at creating a rich chocolate dessert - but something less sweet and more spicy. I made up this recipe at the end of a dinner party and it turned out perfectly - now I can only hope that my estimated measurements allow for accurate replication! It's yields 6 tea cup size servings of hot dessert at the end of a meal that leave you wanting more but it's probably for the best that there aren't leftovers :)

Mexican Hot Chocolate
2 hexagons of Mexican chocolate (Ibarra brand, e.g.) or ~ 6oz, chopped
2 oz unsweetened chocolate (could increase to 3 oz if desired), chopped
a handful of bittersweet chocolate chips (optional)
1/2 - 1 Tbs instant coffee
1/3-1/2 c. half and half
1/4-1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/4-1/2 tsp cayenne or chipotle powder (start small and work your way up)
1 1/2 - 2 c. 2% milk, warmed
creme de cacao
whipping cream, whipped
Optional garnishes: cacao nibs, candied ginger, candied orange peel, chocolate shavings

1. Over low heat, heat the Mexican chocolate, unsweetened chocolate, bittersweet chips, and instant coffee with the half and half in a heavy bottomed saute pan. Stir frequently until the chocolate is melted.
2. Once the chocolate is completely melted, add the spices in and begin warming the milk in a separate pan on the stove. Once the milk is completely warmed (almost to a simmer), whisk in the chocolate mixture. Taste for seasoning and adjust as needed.
3. Pour half or full shot of creme de cacao in the bottom of each teacup. Pour in the hot chocolate. Top with whipping cream and optional garnishes as desired.