Mexican Dark Hot Chocolate


Mexican Dark Hot Chocolate

serves 4

INGREDIENTS

  • 3 cups milk of choice (for *VEGAN use almond or nut milk)
  • 3 cinnamon sticks or ground cinnamon to taste
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet dark chocolate (above 70%), chopped
  • pinch salt

INSTRUCTIONS

  1. Put milk and cinnamon sticks in a saucepan and bring just to a boil. Turn off heat and let sit between 30 min and 2 hours, to infuse cinnamon flavor into milk (most opt to just add ground cinnamon to speed up the process).  Remove cinnamon sticks.
  2. Add coconut sugar, vanilla, and salt and return to a boil.  When milk boils, turn heat to low and whisk in chopped chocolate. Once chocolate is completely melted and incorporated, decant to 4 cups and serve warm.

I like to garnish with whole cinnamon sticks!  In above photos, we used a star shaped cookie cutter to cut homemade marshmallows.  Here is a guide for the marshmallow snowflakes!


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Photography: Kristi Murphy

Jewelry: Annata Couture 

Party Printables:  Kristi Murphy

FULL DOUGHNUT DECORATING PARTY SPREAD FOR LAUREN CONRAD

 

 

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