Dark and Spicy Mexican Hot Chocolate
Dark and Spicy Mexican Hot Chocolate
Chile ancho powder is a versatile spice derived from Mexican ancho chiles that goes beautifully with dark chocolate, making for an enticingly spicy version of hot cocoa. Orange zest and cloves add seasonal aromas that bring this drink closer to home and the holidays.
2 cups almond milk (or 1 cup + 1 cup water)
4 tablespoons dark chocolate powder (Valhrona or Droste are the best brands)
1 tablespoon orange zest
1 clove
½ teaspoon chile ancho powder
Heat up the water and milk in a small saucepan.
Stir in the chocolate powder and whisk lightly to combine.
Add the zest, clove, and ancho powder and stir.
Sweeten the cocoa with the sugar, adding more or less according to your taste.
Strain into 2 mugs and enjoy!
January 26, 2008
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Comments
Thank you for visiting my site and letting me discover yours! I love sound of this chocolate, if I could only get almond milk here! :)
Love your site and I will be back soon to read some more.
Margot
Thanks Margot!
If you are feeling adventurous it is fairly easy to make your own almond milk from raw almonds: http://www.living-foods.com/recipes/almondmilk.html
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