Mexican Hot Chocolate
Inspiration: The perfect cuddle drink. Raw cacao is rich and luxurious, plus a little heat to spice things up.
Cook to: Blue Crystal Fire, Robbie Basho
4 cups unsweetened almond milk
1 T cocoa butter or coconut oil
6 T raw cacao powder. plus additional as needed
4 T pure maple syrup + additional as needed
1 t cinnamon + 1 t for garnish
Sprinkle of sea salt
2 small chili peppers or 1/2 t cayenne pepper
4 T coconut cream
4 cinnamon sticks, optional for garnish
Warm almond milk in a pot over low heat, bringing it to a gentle simmer. Stir in cocoa butter or coconut oil until fully melted.
Add maple syrup, cacao powder, 1 t cinnamon, and sea salt. Stir until fully incorporated.
Take a little sippie. Add additional cacao for richness and maple syrup for sweetness. Make it your own.
Gently score chili peppers and add to pot, or stir in cayenne. Simmer a few minutes, the longer the spicier.
Remove from heat. Remove chili and pour into mugs. Top with coconut cream, sprinkle of cinnamon and a cinnamon stir stick.