Mexican Hot Chocolate
It’s Easter, so why not try something a little different to warm you from ear to cotton tail 🐰This isn’t your usual cup of hot coco – unless you enjoy yours spiced with some cayenne, a dash of cinnamon, and a generous shot of tequila. This recipe makes two mugs of Mexican Hot Chocolate.
Ingredients
- 28g good quality dark chocolate
- 350ml milk
- 65g sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon cayenne (or more if you like it spicy!)
- 1/2 teaspoon vanilla
- 50ml tequila
Method
- In a small saucepan, warm the milk and add the chocolate stirring until it’s melted
- Add sugar, cinnamon, cayenne and vanilla on medium-low heat, whisking constantly. Bring to a simmer
- Add 25ml of tequila to each cup. Add the chocolatey mixture and stir
- Serve topped with whipped cream, garnished with additional cinnamon sprinkles, marshmallows, Easter egg pieces (are there even any left?!) or anything else your taste buds desire
Want to make a vegan version of this chocolaty treat? No problem, read on…
Tequila – For those of you who are partial to this Mexican beverage and have been holding back from having it, here comes the best news: Tequila is vegan! Tequila comes from blue agave – a succulent plant found in Mexican regions, that looks like a giant pineapple. The drink is made from the piña – the heart of the plant. There are no additional ingredients in true tequila made by superior brands, making it completely plant-based. Just don’t purchase a bottle containing the dreaded worm.
Milk – With so many plant-based choices out there we are spoilt for choice, but our go to is Oatly Barista for that extra creamy taste and foamability.
Chocolate – Hunt out a good quality vegan chocolate or alternatively you could use a ready to mix liquid chocolate. A firm favourite at HEL’s HQ is Sweet Freedom Choc Shot
Hoppy Easter From all at HEL’s.
