Spicy Mexican Hot Mocha
Spice up your morning routine with a Mexican Hot Mocha—smooth, rich, and tinged with a delightful kick from chili and chocolate!
Equipment
- Small saucepan
- Whisk
- Mug
Ingredients
- 235 ml 1 cup plain soy or other nondairy milk
- 3 g 1 tablespoon instant espresso powder
- 10 g 2 tablespoons unsweetened cocoa powder
- 18 g 1½ tablespoons Sucanat
- ¼ teaspoon ground cinnamon
- ¼ teaspoon mild to medium chili powder to taste
- 11 g 1 tablespoon nondairy semisweet chocolate chips
Instructions
- Combine the milk, espresso powder, cocoa powder, Sucanat, cinnamon, and chili powder in a small saucepan.
- Chill the mixture in the fridge for 1 hour to allow the flavors to develop.
- After chilling, bring the mixture to a low boil over medium heat.
- Reduce heat and simmer for 4 minutes, whisking occasionally.
- Stir in the chocolate chips until melted and well combined.
- Pour into your favorite mug and enjoy.
Notes & Wine Advice
Wine Advice:
Pair with a rich, dark chocolate dessert for a luxurious treat.Nutrition values
Calories: 190 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 6 g | Sugar: 22 g