Homemade Mexican Hot Chocolate Mix
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- 3 1/2 c
- coconut palm sugar (optional, sucanat or granulated date sugar (or other dry natural sweetener of choice equivalent to 3 1/2 cups granulated sugar)
- 2 1/4 c
- unsweetened cocoa powder
- 3 tsp
- mexican cinnamon (canela) or to taste
- 1 tsp
- 1/2 tsp
- cayenne pepper or to taste, optional
1Gently whisk to combine all of the ingredients and store in airtight containers.
2To serve, warm your preferred milk ( like almond milk) in a saucepan over medium heat. Add 2 tablespoons of the cocoa mix for every one cup of milk.