Mexican Hot Chocolate
Makes 6 drinks, 25 mg Azuca CBD each
Cinnamon is the spice that makes Mexican hot chocolate the treat that it is, and we also add pinches of cloves and cayenne for good measure. This is especially good following Huevos Rancheros, but it’s a warming treat at just about any brunch.
6 oz good quality unsweetened chocolate, broken into pieces
2 cups milk
2 cups heavy cream
½ cup sweetened condensed milk
⅓ cup sugar
pinch ground cloves
¼ tsp ground cinnamon
2 pinches cayenne pepper (or to taste)
6 Azuca Sugar Sticks
- In the top of a double boiler, over simmering water, melt the chocolate.
- In a heavy 2-quart saucepan, over low heat, stir together the milk, heavy cream and sweetened condensed milk. Heat the mixture until it is very hot but not boiling. Whisk in the cloves, cinnamon and cayenne.
- Whisk the melted chocolate into the cream mixture, and continue whisking until no chocolate streaks remain and the beverage is smooth and very hot.
- Serve in mugs.