Not that you need an excuse to consume chocolate, but Cinco de Mayo is the perfect opportunity to whip out some Mexican-inspired cocoa sweetness—and spiciness. Wash down the celebratory tacos with a tasty mug of hot chocolate fused with cinnamon and chili powder. This recipe makes one cup, but we encourage you to brew a whole batch to share with your closest amigos. Serve with conchas (Mexican sweet bread) for brunch or enjoy as a tasty post-dinner treat!
Yields 1 cup
Ingredients
3 Tbsp. instant hot chocolate mix
1 Tbsp. chocolate syrup
1/2 tsp. Vitacost Organic Ground Cinnamon
1 pinch Simple Truth Organic Chili Powder
1/4 cup organic 1% low-fat milk or unsweetened vanilla macadamia milk
3/4 cup boiling water
Directions
1. In large mug, combine hot chocolate mix, chocolate syrup, cinnamon and chili powder. Pour in milk, add boiling water and stir.
2. Insert a cinnamon stick and dust with cinnamon and chili powder to serve!
Nutrition information: 203 calories; 3 g protein; 3 g total fat; 3 g fiber; 2 g saturated fat; 45 g carbohydrates; 6 mgs cholesterol; 108 mgs sodium
For more Mexican-inspired deliciousness, make these vegan sweet potato & black bean empanadas