Mexican Hot Chocolate
We love hot chocolate in its many variations, but this one might just top the rest with its sultry mix of Latin American spices.
| Serves | 2 | Origin | Central and South America | |
| Preparation | 5 min | Heat rating |  | (No heat) |
| Cooking | 10 min | Ease |  | (Easy) |
| Vegetarian | Yes | |||
Ingredients
3 Green Cardamom pods, organic
A pinch Cayenne Chilli powder, organic
½ tsp Ground Cinnamon, organic
3 Whole Cloves, organic
¼ tsp Ground Ginger, organic
freshly grated Whole Nutmeg, organic
250ml milk
60g bittersweet chocolate, chopped
1/2 tsp corn flour dissolved in 1 tbsp of milk
A pinch Cayenne Chilli powder, organic
½ tsp Ground Cinnamon, organic
3 Whole Cloves, organic
¼ tsp Ground Ginger, organic
freshly grated Whole Nutmeg, organic
250ml milk
60g bittersweet chocolate, chopped
1/2 tsp corn flour dissolved in 1 tbsp of milk
Preparation
Simmer the milk in a saucepan over medium heat for about one minute, or until heated through. Do not allow to boil. Whisk in the grated chocolate and the whole and ground spices. Add the corn flour paste, and continue to simmer and stir continuously until melted.
Pour into cups, top with whipped cream and just a touch of cayenne powder.