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A blend of grated cocoa nibs, unrefined sugar, almonds and cinnamon, for making Mexican hot chocolate. Made to a recipe from the markets in Oaxaca, which is famous for its hot chocolate.
Cocoa solids (47% min), cocoa nibs, unrefined sugar,almonds (nuts) (7%), cocoa powder, cinnamon.
Instructions: Add 3 tbsp of grated Mexican chocolate to 200ml of milk or 90g of water. Heat gently in a pan, stirring regularly until grated Mexican chocolate has melted. For best results blend with a stick blender until dark and frothy.
Please note that this item contains nuts and may contain traces of sesame.
A blend of grated cocoa nibs, unrefined sugar, ancho chilli and spices, for making a delicately spiced hot chocolate.Deliciously spiced drinking chocolate made with spices available in pre-hispanic Mexico.
A molinillo is a traditional Mexican turned wooden whisk. The molinillo is held between the palms and rotated by rubbing the palms together; this rotation creates a frothy hot chocolate drink.Dimensions: h: 30cm w: 5cm