Mexican Hot Chocolate
Rich, spicy, and elegant, this hot chocolate is one of our favorite indulgences. And it’s not just for winter – we drink it year-round. For extra glam, top it with whipped cream and serve it with a cinnamon stick for stirring.
11⁄2 tablespoons chocolate syrup
2 teaspoons cannabutter, at room temperature
2 small pinches of chili powder (optional)
1⁄2 cup whole milk, heated until warm to the touch
11⁄2 cups water, heated until warm to the touch
1⁄4 teaspoon ground cinnamon or 2 pinches of cayenne pepper, for garnish
- In a saucepan, whisk together the cocoa mix, chocolate syrup, canna- butter, and chili powder, if using, over medium-low heat until the butter has melted and the mix has dissolved.
- Pour the warmed milk into the pan and whisk until well combined.
- Pour the warmed water into the pan and whisk to combine. Reduce the heat to low, and warm the chocolate until hot, 2 to 3 minutes.
- Divide the hot chocolate between 2 mugs, and garnish each mug with 1⁄4 teaspoon cinnamon. Serve immediately.
|This delicious recipe is from our cookbook: Herb: Mastering the Art of Cooking with Cannabis. Like this recipe? Get your copy today See the reviews and get your copy on Goodreads and Amazon.|