Mexican Hot Chocolate
- Serves
- 1 Cup
- Difficulty
Cool Chile Hot Chocolate are made with Mexican beans called the Tabasqueño bean which are grown in the Selva Zoque in the south. These beans are a wild hybrid of the Criollo bean originating from ancient times and the more modern amelonado bean. The beans are stone ground with cane sugar and spices to make two styles: Oaxaca Hot Chocolate and Maya Hot Chocolate.
Additional details
- 200ml of whole milk or milk substitute suitable for hot drinks
- 3 tbsp (approx 30g) of Maya Hot Chocolate or Oaxaca Hot Chocolate
Additional details
- Heat the milk in a saucepan over medium heat, stir in the Hot Chocolate of your choice.
- Stir until melted, until warm.
- Add the chocolate and stir to melt, then continue heating until hot but not boiling, whisk until frothy just before pouring.
Suggestion:
For a rich hot chocolate made with water: heat 125ml of water, add 4 tbsp of whisk until melted and hot.
Highlighted Ingredients
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Maya Hot Chocolate - Ancho Chilli & Allspice - 150g
£9.20