tray holding mexican hot cocoa and two tin cups surrounded by ingredients to learn how to make mexican hot cocoa on blue table
Print Recipe

Mexican Hot Chocolate

Course: Drinks
Servings: 6
Calories: 263kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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