Ingredients for Iced Mexican Chocolate
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How to Make Iced Mexican Chocolate
- Melt 6 ounces of semi-sweet chocolate chips in a large microwave-safe liquid measuring cup on high for 2 minutes, or until completely melted. Stir halfway through to ensure even melting.
- Stir in 2 tablespoons of honey until fully combined.
- Microwave on high for an additional 30 seconds, then stir gently.
- Slowly whisk in 1 cup of cold milk until the mixture is smooth and creamy.
- Stir in 1 teaspoon of orange zest and 1/2 teaspoon of ground cinnamon.
- Pour the mixture over ice in serving glasses. Garnish with extra cinnamon and a small orange slice, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
93g
Fat
43g
Carbs
12g