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.