During the winter months, a good cup of hot chocolate can warm you through. Mexican hot chocolate is just like regular hot chocolate, but with an added kick (thanks to some cinnamon). It achieves just the right balance of sweet and spicy and is sure to please your whole family! This vegan Mexican hot chocolate recipe is easy to make and will taste divine!
“I LOVE Hot Chocolate, especially during this time of year. When I was a little girl my grandma would make it for me every morning when I stayed with her. It was such a special treat and created a long time love of the delicious, warming drink.My husband grew up drinking Mexican Hot Chocolate with the traditionalIbarra Mexican chocolate. I was so thrilled when I found TAZA chocolates at our local natural foods co-op. TAZA is organic, stone ground {like traditional Mexican chocolate} and made with healthier ingredients than the traditional version. I had been wanting to make Mexican Hot Chocolate for my husband for a long time … finally, with this Mexican style chocolate I could! And to my surprise, I ended up loving it. I thought it would be too spicy for me, but the heat it just perfect and the flavor is divine! My husband said it was the best hot chocolate he had ever had, better than the authentic version he grew up with.
I hope you enjoy this as much as we do!
Mexican Hot Chocolate
Equipment: Cutting Board, Knife or Standing Grater, Medium-Size Sauce Pan
- 2 cups organic or raw whole milk {See Resources} or full fat coconut milk
- 1 tablespoon cacao powder
- 2.7 ounces of TAZA chocolate {I use 1 Cinnamon disc and 1 Guajillo Chili disc}
- 1-2 tablespoons honey {I use raw local creamed clover honey}
- 1 1/2 teaspoons gluten free vanilla extract
- 1/2 teaspoon grated orange zest {optional}
- 1/8 teaspoon ground cinnamon”
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