Mexican Hot Chocolate

Hot chocolates are part of the perfect puzzle in winter; add them to a big blanket and a chair by the fire, and you have the ultimate combination. There are so many variations around, from peppermint to mochaccino, or plain and simple with a nice biscuit to dunk on the side.

My recipe combines a couple of spices and orange zest with traditional hot chocolate powder, creating a spicy chocolaty aroma that floats through your kitchen, with the warming scent of orange trickling in behind.

I have also featured a healthier version of this recipe, so even the health conscious can indulge in this beautiful little treat. This has been a staple in my kitchen this winter, paired with a little shortbread biscuit you cannot help but be in winter heaven!

Happy Eating x

You will need (serves 2):

Original version:

2 cups milk

3 heaped tsp hot chocolate powder

1 tsp ground cinnamon

1/4 tsp nutmeg

pinch of ground clove

pinch of cayenne pepper, more if desired

1 tsp brown sugar, if desired

zest of half an orange

pinch of salt

Healthier version:

2 cups unsweetened almond milk

3 tsp heaped cacao powder

1 tsp ground cinnamon

1/4 tsp nutmeg

pinch of ground clove

pinch of cayenne pepper, more if desired

1 tsp coconut sugar, if desired

zest of half an orange

pinch of salt

Method:

In a pot, combine the cacao/hot chocolate powder, cinnamon, nutmeg, cloves, cayenne pepper, salt and sugar. Add in a splash of the milk, and whisk into a smooth paste.
Continue whisking while streaming in the rest of the milk, until well combined. Add in the orange zest.
Sit over the stove top on a medium heat, stirring occasionally until it reaches a soft boil.
Once boiled, strain through a tea strainer into two cups to remove the zest, and enjoy!

Comment Box is loading comments...