Zutaten für Mexican Hot Cocoa Mix
- Unbleached Cane Sugar
- Vanilla Powder
- Ground Cinnamon
- Clove
- Salt
- Cardamom Powder
- Anise Seed
- Cocoa Powder
- Mexican Chocolate
- Milk
- Almond Extract
- Cinnamon Stick
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Zubereitung von Mexican Hot Cocoa Mix
- In a medium bowl, whisk together the cane sugar, cocoa powder, cinnamon, nutmeg, cayenne pepper (if using), almond extract, and sea salt until thoroughly combined.
- Transfer the mixture to an airtight container.
- Makes approximately 2 cups of cocoa mix.
- **To prepare the hot cocoa:** In a small saucepan over medium heat, heat 2 cups of milk (dairy or non-dairy) or water.
- Gradually whisk in 2-4 tablespoons of the prepared cocoa mix, adjusting to your preferred sweetness and richness.
- Continue to whisk constantly until the cocoa is fully dissolved and the mixture is heated through (do not boil).
- Remove from heat and stir in a few drops of almond extract just before serving.
- Garnish with a cinnamon stick and/or mini marshmallows, if desired.
- Serve immediately and enjoy! Makes 2 servings.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
430g
Fat
35g
Carbs
41g
