Mexican Hot Cocoa Recipe

Name: Mexican Hot Cocoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dutch process cocoa powder; 1 teaspoon ground cinnamon plus more for garnish; 1 teaspoon fine sea salt; 1 pinch cayenne pepper; 1 cup milk; 1 tablespoon Agave In The Raw; 1 Orange; 1 teaspoon vanilla; 1 cup heavy cream; 1 tablespoon Agave In The Raw

Servings: persons

1 cup Dutch process cocoa powder
1 teaspoon ground cinnamon plus more for garnish
1 teaspoon fine sea salt
1 pinch cayenne pepper
1 cup milk
1 tablespoon Agave In The Raw
1 Orange
1 teaspoon vanilla
1 cup heavy cream
1 tablespoon Agave In The Raw

1
In a medium saucepan, whisk together cocoa powder, cinnamon, salt, and cayenne. Whisking constantly, add milk in a thin stream until combined. Whisk in Agave In The Raw(R) and orange zest.
2
Heat over medium, whisking occasionally, until mixture is steaming and bubbles start to appear on the sides of the pan. Remove from the heat and whisk in vanilla.
3
In a medium bowl or the bowl of a stand mixer fitted with the whisk, beat cream and Agave In The Raw(R) on medium speed until cream is softly whipped.
4
To serve, divide cocoa between mugs, top each with 1 tablespoon whipped cream, and sprinkle with cinnamon.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Dutch process cocoa powder, 1 teaspoon ground cinnamon plus more for garnish, 1 teaspoon fine sea salt, 1 pinch cayenne pepper, and more.

Yes, Mexican Hot Cocoa falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Hot Cocoa

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