Mexican hot chocolate mix
This spicy hot cocoa mix is indulgent and comforting on cool nights and just the thing to finish a Mexican meal. Warm, rich and creamy, with gentle heat from the ginger and chilli.
- 15 mins preparation
- Makes 450
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Ingredients
Mexican hot chocolate mix
- 200 gram dark chocolate, broken into pieces
- 2/3 cup dutch cocoa powder
- 3/4 cup icing sugar
- 1/4 teaspoon salt
- 2 teaspoon cornflour
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoon cinnamon
Method
Mexican hot chocolate mix
-
1Add all ingredients to a food processor and pulse until chocolate is in small, even chips. Transfer to an airtight jar and store in a cool, dark place.
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2To serve, add a heaped tablespoon to a cup or glass of hot milk. Stir to combine and serve immediately.
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