Mexican Hot Chocolate
Yield: 2 servings
Ingredients
- 3½ oz dark chocolate (70% cocoa or higher), finely chopped
- 2 cups Lactantia Whole Milk
- ½ cup Lactantia 35% Cream
- 2 tbsp granulated sugar (adjust to taste)
- Pinch of salt
- ¾ tsp ground cinnamon (for a Mexican touch)
Garnish:
- Whipped Lactantia 35% Cream
- Chocolate shavings or cocoa powder (optional)
Directions
- In a saucepan, heat the whole milk and cream over medium-low heat. Add the chocolate, stirring continuously until smooth and creamy.
- Add sugar, salt, cinnamon, and cayenne pepper to the chocolate mixture. Adjust sweetness and spiciness to desired taste and whisk to combine.
- Heat the mixture without boiling, stirring constantly until it’s warm and steaming.
- Taste and adjust sweetness and spiciness as needed with more sugar or cayenne pepper.
- Garnish with whipped cream and chocolate shavings.
This delightful fusion of flavours creates a unique and comforting hot chocolate with a balance of rich chocolate, creaminess, and a subtle kick of cinnamon and cayenne pepper reminiscent of Mexican chocolate. Enjoy!