Mexican Hot Chocolate

Rich, spicy, and elegant, this hot chocolate is one of our favorite indulgences. And it’s not just for winter – we drink it year-round. For extra glam, top it with whipped cream and serve it with a cinnamon stick for stirring.

HERB

6 tablespoons dark chocolate hot cocoa mix
11⁄2 tablespoons chocolate syrup
2 teaspoons cannabutter, at room temperature
2 small pinches of chili powder (optional)
1⁄2 cup whole milk, heated until warm to the touch
11⁄2 cups water, heated until warm to the touch
1⁄4 teaspoon ground cinnamon or 2 pinches of cayenne pepper, for garnish

In a saucepan, whisk together the cocoa mix, chocolate syrup, canna- butter, and chili powder, if using, over medium-low heat until the butter has melted and the mix has dissolved.
Pour the warmed milk into the pan and whisk until well combined.
Pour the warmed water into the pan and whisk to combine. Reduce the heat to low, and warm the chocolate until hot, 2 to 3 minutes.
Divide the hot chocolate between 2 mugs, and garnish each mug with 1⁄4 teaspoon cinnamon. Serve immediately.

This delicious recipe is from our cookbook: Herb: Mastering the Art of Cooking with Cannabis. Like this recipe? Get your copy today See the reviews and get your copy on Goodreads and Amazon.

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