This recipe will have you never reaching for a regular, box hot chocolate again! This hot- chocolate is rich, extra chocolaty and flavorful. It may take a few more minutes than just heating up milk and pouring in hot chocolate mix, but it is so worth it!
If you’ve never had a cup of Mexican Hot Chocolate make this the winter you do… I doubt you’ll regret it!
2 cups chocolate almond milk
6 oz semi-sweet chocolate chips
2 Tbsp light brown sugar
1 tsp vanilla
1 1/2 tsp cinnamon
1/4 tsp chili powder
1/2 tsp nutmeg
Whip cream (topping)
Simmer almond milk and cinnamon in a medium saucepan on low-medium heat. Watching to make sure it does not boil. After a few minutes, add all the other ingredients and stir frequently until chocolate is completely melted.
Pour into mugs and top with some whipped cream.
I added mini semi-sweet chocolate chips with a sprinkle of nutmeg and cinnamon to mine.
*note- I like my Mexican hot-chocolate extra chocolaty, this recipe may be too thick for some, simply smooth it out more by adding another cup of milk