This hot chocolate recipe has a bit of spice...just the way we like it here in New Mexico. I added cinnamon, nutmeg and cayenne pepper to warm things up on a cold winter night. Skip the cayenne if you want a milder version. Double chocolate (powder and chopped) and vanilla deliver rich chocolaty goodness. The use of coconut milk and coconut sugar instead of the more typical dairy milk and refined sugar add a healthy component not normally found in this beverage. You will drink this all winter. (and if you want to add a splash of rum or your favorite liqueur I won't say a word!) Happy Valentine's Day everyone....
Hot Chocolate, New Mexican Style
(1 serving)
1 tbsp unsweetened organic cocoa powder (I like the NOW, Real Food brand)
1 tbsp organic coconut sugar
1 tsp raw local honey
1 tsp pure vanilla extract
1 cup unsweetened coconut milk(from the refrigerated aisle, not canned)
2 oz best quality (70% cacao) bittersweet chocolate (I use Scharffenberger) well chopped
1/4 tsp sea salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4-1/2 tsp cayenne pepper(if desired)
Add the cocoa powder,coconut sugar, honey, vanilla and coconut milk to small saucepan set over medium heat. Whisk together ingredients until sugar and chocolate are completely dissolved. Add chopped chocolate and stir until melted. Whisk in salt, cinnamon, nutmeg and cayenne if using. Taste and adjust seasonings if needed. Serve immediately.
*Recipe can be doubled, tripled, quadrupled...as much as you like... enjoy!
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| thank you idea go for the photo! |
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best,
Diane
California Girl in Taos
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.
My family loves things with a little heat to them, also. I'm taking notes so I can try this one night while we're recovering from all this snow. Thanks for sharing!
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