Web directions in a small saucepan, mix cocoa and sugar;

Healthy mexican hot chocolate recipe. 3 to 4 servings yield: Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the. Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don’t let it boil) until the milk is fragrant, about 5 mins.

Use a whisk to vigorously mix the hot chocolate until it’s very frothy, 3 to 4 minutes. Heat milk until just about to boil, do not allow to boil over. Place half of the chocolate in a blender.

Pinch of cayenne powder (or more as desired) pinch of salt. Web ingredients 1 cup almond milk, unsweetened vanilla (or any milk) 2 tablespoons dutch process cocoa, unsweetened 1 ½ tablespoons stevia sweetener (truvia, or any sugar free sweetener), or to taste ⅛ scant teaspoon ground cinnamon smidgen of espresso powder (optional, not instant espresso, see note #1) Finish with a dust of unsweetened cocoa powder, cinnamon, and flaky salt.

Web chocolate pieces will make a wonderfully thick and velvety hot chocolate, more so than using cocoa powder. Web mexican hot chocolate 16 reviews level: While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly.

Alternatively, place the mixture in a countertop blender and blend for 1 to 2 minutes until frothy. Combine the sugar, flour, cocoa, water, and spices in a medium pot over the stove. Add the chocolate chips and vanilla.

In a small saucepan, bring milk to a low simmer over medium heat. Mix all ingredients in a cup and top with whipped cream. Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.