Mexican Hot Chocolate Recipe
Mexican Hot Chocolate is a wonderfully sweet, savory and rich wintertime treat. Enjoy with cookies or aside breakfast.
- 3/4 c water
- 1 vanilla bean or 1 teaspoon vanilla extract
- 3/4 c Waxing Kara Honey
- 1 tsp. cinnamon ground
- 1/2 tsp. cardamom ground
- 1 tbsp. instant espresso
- 1 pinch salt
- 2 1/2 oz bittersweet chocolate the best quality possible, grated
- 2 c whole milk
- 1 dash chili powder
- 1/2 tsp. cocoa nibs as garnish
Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water.
Add honey, cinnamon, cardamom, espresso, and a pinch of salt.
Simmer for 1 minute and add the bittersweet chocolate.
Whisk until it gets thick.
Add milk and simmer 1 minute. Serve immediately with a sprinkling of chili powder and cocoa nibs as garnish.
Calories: 263kcal | Carbohydrates: 48g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 283mg | Fiber: 1g | Sugar: 43g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 113mg | Iron: 1.2mg