Chocolate

Mexican hot chocolate is traditionally made with cow’s milk, but I love it with a creamy nut milk, like macadamia milk. What makes it special is the assortment of spices in the mix. Cinnamon and a bit of cayenne are typical in Mexican hot chocolate, but I borrowed a trick from my mom and also sprinkle in some cardamom, which gives the drink another dimension. This creamy, frothy hot chocolate is not too sweet but so satisfying after a meal. If you have leftover hot chocolate, refrigerate it in an airtight container for up to 3 days, then reheat it with 1 cup water so it doesn’t get too thick.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan over medium heat, warm ½ cup of the macadamia milk. Add the sugar, cacao powder, cardamom, and cayenne (if using) and stir well with a silicone spatula or a silicone whisk; make sure any lumps are gone and the mixture is thoroughly combined. Add the remaining 4½ cups macadamia milk and cinnamon sticks, turn the heat to medium-low, and simmer for 10 minutes. Remove the cinnamon sticks before serving