Mexican Hot Chocolate
Kathleen Neumark

3 cups Skim Milk
4 tablespoons high-quality Sweet Ground Chocolate
12 teaspoon Cinnamon
14 teaspoon Chili Powder
14 teaspoon of Salt
2 teaspoons Vanilla Bean Honey
2 Cinnamon Sticks

Heat milk in a heavy saucepan over medium, stirring often, until foam and tiny bubbles appear around the edges. Turn the heat to low, and whisk in the chocolate, cinnamon, chili powder, and salt until the chocolate is melted. Whisk in the vanilla honey, and remove from heat. Serve in two mugs, each with a cinnamon stick.

Calories*: 222 Fat*: 1 g Carbs*: 25 g Cholesterol*: 0 mg
Sugar*: 38 g Fiber*: 1 g Protein*: 13 g Servings*: 2 (1.5 cup(s) each)

Ease*: 10/10 Categories: Drink, Dessert
Total Time*: 20 minutes Active Time*: 15 minutes
Kosher: Dairy

For helpful tips and notes on this recipe, see the related blog posts:
Mexican Hot Chocolate
Developed by Micah Neumark, 2010