55
WINTER
2016
|
what you need...
•3cupsofmilk (almond, goat, cow)
•2 tbspsof cocoapowder
•2 tbspsofmaple syruporhoney
•1/4 tspof groundcinnamon
•1/2 tspof vanilla
•apinchof chili powder
•optional 1 tspofmolasses
MEXICAN
HOTCHOCOLATE
what to do...
Addmilk toa saucepot and simmer (stay just belowaboil).
Next add thecocoapowderandcinnamonand turnoff theheat.
Useawhiskora fork to stir.
Placeon thebackburner foracoupleofminutes.
(Theclumpswillmelt inwith themilk.)
Servewithapinchof chili powderon topwithwhipcream.
Chili and cocoa are a fantastic pairing.
This fairlymild recipe is a great option
for a party drinkwhen you’re not sure
of everyone’s heat tolerances.
Recipebygirlgonecountry.com
ESCARPMENT
®
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