Mexican Hot Chocolate
Ingredients:
- 3/4 cup water
- 1 vanilla bean (or 1 tsp. vanilla extract)
- 3/4 cup Autumn Honey
- 1 tsp. ground cinnamon
- 1 heaping teaspoon instant espressp
- pinch of salt
- 2 1/2 oz. premium bittersweet chocolate, grated
- 2 cups whole milk
- chili powder
Directions:
Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a sprinkling of chili powder on top.