- Zoe, my daughter, recently discovered Mexican Hot Chocolate. Traditionally made with lots of delicious refined sugar and milk, I had to tweak the recipe to better fit what we as a family eat.
One of the simplest ways to make this is by using Abuelita by Nescafe, it has the sugar, cinnamon and chocolate all ready for you. So, in all honesty, if you don't mind the sugar and pre-made stuff I suggest making it using that. However, if you're looking for a new and cleaner version, you might want to give my recipe a shot.
- INGREDIENTS:
- 1 (13.5oz) can coconut milk, full fat
- 1 c. water
- 1/2c. cocoa powder
- 1/2-3/4c. coconut sugar (amount varies on how sweet you like things)
- 4 whole cinnamon sticks (or 2 Tbsp. ground cinnamon)
- 1 Tbsp. vanilla extract
- dash of cayenne pepper and sea salt
INSTRUCTIONS:
- In a medium pot over medium heat, whisk together all ingredients EXCEPT cayenne and sea salt for 2 minutes
- Lower heat and let simmer uncovered for 10 minutes
- Add cayenne pepper and sea salt (just a pinch) to the mixture and stir
- Remove from heat and allow to cool for a few minutes
- Divide into mugs and serve hot
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