Mexican Hot Cocoa

Name: Mexican Hot Cocoa
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 7
Cuisine: Mexican
Ingredients: 1 ancho chile; 170 grams bittersweet baking chocolate, chopped; 177 milliliters packed brown sugar; 9 cinnamon sticks (2 to 3 inch); 2 Tbsps instant espresso coffee powder or granules; 946 milliliters milk or half-and-half; 2 teaspoons vanilla; 355 milliliters hot water

The recipe Mexican Hot Cocoan is ready in roughly 2 hours and 5 minutes and is definitely a super gluten free and vegetarian option for lovers of Mexican food. This recipe serves 7. One serving contains 332 calories, 8g of protein, and 18g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up instant espresso coffee powder, water, brown sugar, and a few other things to make it today. Not a lot of people really liked this beverage.

Instructions

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix milk, hot water, brown sugar, coffee powder, vanilla, chocolate, 2 of the cinnamon sticks and the ancho chile.

Ingredients you will need

Cinnamon Stick

Instant Coffee

Cooking Spray

Ancho Chili Pepper

Brown Sugar

Chocolate

Vanilla

Water

Milk

Equipment you will use

Slow Cooker

Cover; cook on Low heat setting 2 to 3 hours. Stir hot cocoa and remove ancho chile before serving.

Ingredients you will need

Ancho Chili Pepper

Hot Cocoa Mix

Garnish individual servings with whipped topping, red pepper and remaining cinnamon sticks.

Ingredients you will need

Cinnamon Stick

Whipped Topping

Red Pepper

Equipment

Slow Cooker

Ingredients

Servings:

ancho chile 170grams

bittersweet baking chocolate, chopped 177milliliters

packed brown sugar 9

cinnamon sticks (2 to 3 inch)2Tbsps

instant espresso coffee powder or granules 946milliliters

milk or half-and-half 2teaspoons

vanilla 355milliliters

hot water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.