Mexican hot chocolate

Ahh winter. Home of hot water bottles, log fires and hot chocolate. If you're in need of a warming brew, this Mexican version gives you spice and chocolate in one, what's not to love? 

I used raw cacao and coconut milk as the base here but if you can tolerate dairy then milk is good too. The chilli and cinnamon give it a spicy hit that'll be sure to warm your spirit.

Makes 2 large hot chocolates
Ingredients:
2 mugs of pouring coconut milk (I use the Tesco free from one from the fresh aisles)
2 heaped tablespoons raw cacao powder (or you can use normal cocoa)
1/4 teaspoon ground cinnamon
1/2 dried red chilli or a sprinkle to your taste of red chilli flakes
2 tsp jaggery goor (unrefined sugar) or agave
1/2 tsp cornflour to thicken if desired

Method:
Warm all the ingredients in a small saucepan and whisk until the mixture has thickened with the cornflour.




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