Hot spiced Mexican hot chocolate is a twist on a traditional family favourite with chilli and cinnamon.
- Heat the milk, cinnamon stick and chilli in a saucepan over medium-high heat for 6-8 mins or until boiling. Set aside for 10 mins to infuse.
- Strain into a clean saucepan, discarding solids. Heat over medium heat for 3-4 mins or until hot (don’t boil). Reduce heat to low. Add chocolate and whisk until smooth. Pour into glasses. Top with dollop of whipped cream and sprinkle with ground cinnamon.
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Food Storage Container Set
Surface Utensil Holder
Cutting Board Set