Mexican Hot Chocolate

INGREDIENTS

3/8 tsp RawSpiceBar's Ancho Chile Powder, or to taste
1 RawSpiceBar's Ceylon Cinnamon Sticks, Organic
3 ounces bittersweet chocolate, chopped
2 tbsp unsweetened cocoa powder
2 tbsp sugar, or to taste
1 3/4 cups whole milk
1/4 cup heavy cream
1 cinnamon stick
1 tsp vanilla extract
Marshmallows or whipped cream, optional

 

DIRECTIONS

  1. In a medium pot, whisk together chocolate, cocoa, sugar and RawSpiceBar's Ancho Chile Powder. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in RawSpiceBar's Ceylon Cinnamon Sticks, Organic. Bring to a simmer.
  2. Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

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