Ingredients for Hot Mexican Spiced Cocoa
- Unsweetened Cocoa Powder
- Dark Brown Sugar
- Cinnamon
- Nutmeg
- 1/2 cup boiling water
- 1% Low Fat Milk
- 1/2 teaspoon vanilla extract
- Almond Extract
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How to Make Hot Mexican Spiced Cocoa
- In a large mug, whisk together 2 tablespoons unsweetened cocoa powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ancho chili powder, and 1/4 teaspoon cayenne pepper (adjust to your spice preference).
- Gradually whisk in 1/2 cup boiling water until the mixture is completely smooth and lump-free.
- In a small saucepan, gently heat 1 cup milk over low heat for 3 minutes, or until steaming. Do not boil.
- Pour the hot milk into the cocoa mixture, whisking continuously until well combined and frothy.
- Stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract.
- Enjoy your deliciously spiced Hot Mexican Cocoa immediately!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
88g
Fat
10g
Carbs
8g