Once you have the basic hot chocolate down it is time to turn up the heat. Literally. Mexican hot chocolate adds cinnamon and a tiny kick of chili, and it is the drink you want on the coldest nights of the year.
The chili does not make it spicy in a way that burns. It adds a slow warmth that spreads through you and makes the chocolate taste even deeper. With real raw organic cacao powder as the base, this is a world away from anything out of a packet.
Mexican Hot Chocolate
Makes 1 mug
- 2 tablespoons raw organic cacao powder
- 1 cup milk of your choice
- 1 to 2 teaspoons maple syrup or honey
- 1/4 teaspoon cinnamon
- A tiny pinch of cayenne or chili powder
- A pinch of sea salt
- Warm the milk until steaming.
- Whisk in the cacao until smooth.
- Add the sweetener, cinnamon, salt, and a very small pinch of chili. Start tiny, you can always add more.
- Whisk well, taste, and adjust the heat to your liking.
Go easy on the chili the first time. A little brings warmth, too much takes over. Once you find your level this becomes a winter favorite.
Make it with cacao that actually tastes like chocolate. Buy it here.