Ingredients for Instant Mexican Style Hot Cocoa
- Powdered Sugar
- Unsweetened Baking Cocoa
- Powdered Milk
- 1/4 teaspoon salt
- Cornstarch
- 2 teaspoons ground cinnamon
- Nutmeg
- 1/4 teaspoon cayenne pepper (or to taste)
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How to Make Instant Mexican Style Hot Cocoa
- Combine the chopped chocolate, sugar, cocoa powder, cinnamon, cayenne pepper, and salt in a medium mixing bowl.
- Whisk the ingredients together thoroughly until well combined.
- Sift the mixture into an airtight container. This step is crucial for preventing clumps and ensuring a smooth, consistent hot cocoa.
- Store the sifted mix in an airtight container at room temperature. Shake well before each use.
- To prepare a single serving: Add 2-3 tablespoons of the hot cocoa mix to a mug.
- Slowly add hot water (or milk), stirring continuously until the mixture is smooth and creamy. Add more mix or water/milk to achieve your desired consistency and sweetness.
- Adjust the amount of cayenne pepper to your liking. Enjoy your delicious and warming Instant Mexican Hot Cocoa!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
261g
Fat
55g
Carbs
25g
