homemade mexican hot chocolate mix

Name: Homemade Mexican Hot Chocolate Mix
Prep time: 10 min
Cuisine: Mexican
Ingredients: 3 1/2 cup(s) 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 cup(s) unsweetened cocoa powder; 3 teaspoon(s) mexican cinnamon (canela) or to taste; 1 teaspoon(s) salt; 1/2 teaspoon(s) cayenne pepper or to taste, optional

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

I like to keep some pre-mixed things on hand. Especially things like this that have no use by dates. I keep it in a snug lidded tea can in the pantry, it never goes off as is always on hand whenever the hot chocolate mood strikes. It's diabetic friendly if you use Splenda to sweeten as I do.

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(1 rating)

yield serving(s)

prep time 10 Min

method No-Cook or Other

Ingredients For homemade mexican hot chocolate mix

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

salt
1/2 tsp

cayenne pepper or to taste, optional

How To Make homemade mexican hot chocolate mix

1
Gently whisk to combine all of the ingredients and store in airtight containers.

2
To 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.
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