Spiced Mexican Hot Chocolate

1. 1

   1. Add milk to a sauce pot and bring it just to a simmer (stay just below a boil, this helps the cocao melt faster).

2. 2

   2. Next add the cocao powder and cinnamon and turn off the heat. Use a whisk or a fork to stir.

3. 3

   3. Set the pot aside off of the heat for a couple of minutes. This is where the clumps will melt in with the milk.

4. 4

   4. Serve in a coffee mug with a pinch of chili powder and a dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.