Mayan Mocha Hot Chocolate

INGREDIENTS

2 cups milk
½ cup boiling water
2 TB instant coffee
½ teaspoon vanilla
½ teaspoon ground cinnamon
⅓ cup sugar
¼ cup cocoa
1 pinch chilli powder

METHOD

Make the coffee by adding ½ cup boiling water
to 2 tablespoon. instant coffee and allow to stand in a
saucepan for a few minutes. The strength of the
coffee is dependent on your taste, but a stronger
coffee brings in an awesome aroma, and
provides a perfect counterpoint to the milk and
cocoa.

Add the milk to the coffee.
Add your cocoa and stir until somewhat
dissolved. It will dissolve better once it heats up.

Add sugar and stir until dissolved.

Add your cinnamon and chilli. A note on the chilli
– I used a pinch which was good for my wife, but
I could have had more. Acknowledge your
tolerance and go from there. Taste as you go to
make sure you have enough.
Add your cinnamon the same way. Some might
find too much to be overpowering, while others
might like more. I used ½ teaspoon and it was
good enough. You may want to use more or
less.
Add ½ teaspoon vanilla.

Heat mocha while stirring until it almost boils but
remove from the heat just before it does. Nothing
tastes worse than burnt chocolate!

Garnish, sip and enjoy! Let the Mayan magic
warm you and yours during the cold winter night!

INFO & TIPS

You can use the following as garnishes;
• Dried chilli
• Whipped cream
• Chocolate curls
• Cocoa with or without a cinnamon stick
• Marshmallows
To add a bit of a tropical flavour to the drink, try
replacing half of the milk with some coconut
milk.

WOULD YOU LIKE TO ?

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