26 Oct Mexican Spiced Hot Cocoa Mix
It’s finally autumn break! This autumn has been kind of stressful and I’m so happy to finally be able to bake, drink hot chocolate and cuddle with my dog all day long. My original plan was to post a recipe for gluten free sweet potato bread but I’m still working on the recipe. Hopefully I’ll be able to post two recipes this week so you won’t have to wait a whole week for the sweet potato bread recipe.
Just because I love the baking process and consider proofing hours my friends doesn’t mean everyone else feels this way. So I made you something really quick and easy today, a mexican spiced hot cocoa mix. This mix has so much more flavor than your usual store bought mix and I used raw cane sugar and coconut sugar because it tastes so good but you could substitute with granulated sugar if you want to.
I didn’t want to make a fancy cup of chocolate with a mountain of whipped cream, drizzle of chocolate sauce and dusted with cinnamon. This is just a plain cup of hot chocolate and I like it that way. Though I love the fancy version as well! How do you like your hot chocolate?
It seems that Hälge wants a cup of Mexican spiced hot chocolate!
- 1/2 cup coconut palm sugar
- 1/2 cup raw cane sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp cinnamon
- a pinch of salt
- a pinch of cayenne pepper
- Whisk to combine all of the ingredients and store in airtight container. To serve, warm milk of your choice (I used rice milk) in a saucepan over medium heat. Add 2 tablespoons of the cocoa mix for every one cup of milk.