Hot Chocolate Mexican Style
A quick recipe for rich, creamy, and slightly spicy Mexican hot chocolate. One sip and you'll never go back to those packets again.
- Herbie's Mexican Chocolate · 1/2 package
- milk · 2 cups
- Herbie's Cinnamon Quills (ground) · 1 1/2 teaspoon
- Herbie's Spice Dust · sprinkle
- Herbie's Chili Powder Medium · 1/8 teaspoon
Open the chilled Bliss Sparkling Shiraz and pour one for everyone in the kitchen watching you making the hot chocolate. - Yum!
Slowly heat all together 2 cups milk, 1 and a half teaspoons ground cinnamon quills, 4 wedges chocolate (half packet) and 1 teaspoon cornflour. Stir to to mix ingredients and prevent burning.
Add one eighth of a teaspoon of medium heat chili powder to taste.
Whisk until blended and frothy.
Sprinkle the top with Spice Dust and serve immediately.