Mexican Hot Chocolate

Name: Mexican Hot Chocolate
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups (1/2 L) whole milk, full-fat coconut milk or almond milk; 1/2 cup (120 ml) heavy whipping cream or coconut cream; 3 1/2 ounces (100 g) stone-ground Mexican chocolate or bittersweet chocolate; 1 1/5 Tablespoons (32 g) honey; 1/2 teaspoon vanilla extract or vanilla paste; 2 cinnamon sticks; 1/4 teaspoon cayenne pepper (you can always adjust if you are sensitive); tiny pinch sea salt; 1/4 teaspoon orange zest

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 2

Cost: $19.29 /serving

Author : Emily and Rudy Viduarri

dessert drinking chocolate hot chocolate

Ingredients

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2 cups (1/2 L) whole milk, full-fat coconut milk or almond milk1/2 cup (120 ml) heavy whipping cream or coconut cream3 1/2 ounces (100 g) stone-ground Mexican chocolate or bittersweet chocolate1 1/5 Tablespoons (32 g) honey1/2 teaspoon vanilla extract or vanilla paste2 cinnamon sticks1/4 teaspoon cayenne pepper (you can always adjust if you are sensitive)tiny pinch sea salt1/4 teaspoon orange zest

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Instructions

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Step 1

Add the milk, cream, chocolate, honey, vanilla, cinnamon sticks, cayenne, salt and orangezest to the Instant Pot. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set to “Low Pressure” for 2 minutes.

Step 2

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam-release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Stir, discard the cinnamon sticks and serve immediately. You can use the "keep warm" feature if you wish to serve later or reheat using the "saute" feature.

Step 3

Notes: If you prefer a sweeter flavor, add an additional tablespoon (21 g) of honey. This recipe can easily be doubled or tripled.