Mexican Hot Chocolate Mocha
Rated 5.0 stars by 1 users
Servings
6-10 servings
Prep Time
10 minutes
Cook Time
10 minutes
If you're a fan of spicy-sweet, make this Mexican Hot Chocolate Mocha that gets a kick from adding in our cinnamon and cayenne.
This drink just also happens to pair perfectly with these peanut butter chocolate Buckeyes.
Note: Any type of milk can be used (low-fat, whole, almond, coconut, oat, soy, etc.) and you can add more or less seasoning to suite your taste. You can also use a pre-made cocoa mix withany of our cocoa flavor hacks.Author: Chef Lynette
Ingredients
- 3 cups Non-fat Dry Milk Powder
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup bittersweet chocolate
-
2 teaspoons Spiceology Ground Cinnamon
-
1/4 teaspoon Spiceology Ground Cayenne
- 8 oz scalding coffee, milk or water
Directions
- Combine all of the ingredients in a blender and blend to combine and chop the chocolate. Reserve the mixture in an airtight container and use as directed.
- In a 12 oz mug add 1/4 cup of your cocoa mix. Add 8oz scalded milk, water, or coffee and mix to combine.
Top with chocolate whipped cream (whip cream with powdered sugar, cocoa powder, and a pinch of salt to taste), and cinnamon candies
