This warming Mexican-style hot chocolate is perfect for chilly afternoons and evenings at this time of year. Our Chili Infused Honey adds a little extra heat. Just simmering this on the stove smells good! Recipe adapted from Taste of Home.
Mexican Hot Chocolate Picante
1/4 cup baking cocoa
1 cup boiling water
1/2 tsp ground cinnamon
3 cups milk or milk alternative
1 tsp vanilla
2 TBSP Bee Kind Chili Infused Honey or to taste
whip cream (optional)
Add cocoa powder to a small saucepan and gradually whisk in hot water. Bring to a boil.
Add cinnamon and reduce heat. Let simmer for 2 minutes while stirring continuously. The hot chocolate will begin to thicken.
Continue stirring while adding milk and vanilla.
When heated through, removed from stove and stir in Chili Infused Honey.
Top with whipped cream if using. Enjoy!