Mexican Hot chocolate

Are you looking for a hot drink to give you a real kick? One of our American colleagues has asked our chef sweetly for weeks if he wanted to make her a Mexican hot chocolate. And she succeeded! Fortunately, nowadays we also see more and more plant-based variations of chocolate milk in the supermarkets (yay!) - but what actually is very tasty is making it yourself! So scroll down for a plant-based hot chocolate recipe with a real kick.

What you need for 4 cups:

• 800 plant-based milk, preferably coconut or almond
• 3 cinnamon sticks
• 3 pieces of ginger
• 2 tbsp ancho pepper (if you don't like spicy, leave this out)
• 1 tbsp cocoa
• 200 grams of chocolate (dark or vegetable milk or white)
• 45 grams of cane sugar
• 1 star anise

How do you prepare the Mexican hot chocolate:

• Cut the ingredients if necessary
• Grab a pan with a thick bottom and add all the ingredients to it
• Slowly heat all ingredients over low-medium heat until the chocolate is melted (keep stirring well) but don't let it boil!
• Taste if it is according to your liking.
• Grab a sieve and pour the hot chocolate milk through the sieve into cups!

The Mexican hot chocolate is extra delicious with a dollop of plant-based whipped cream on top and enjoy!

Do you want an extra kick: add a shot of mezcal or tequila.