Mayan Hot Chocolate
Warm up with rich, creamy hot chocolate with a South American twist.
1⁄4 cup whipping cream
1⁄2 tsp vanilla extract
3 cups milk
1⁄8 tsp chipotle chili
4 cinnamon sticks
- Whip cream and vanilla extract to form soft peaks.
- In Multipurpose Pot, combine milk, Cinnamon and chipotle chili. Heat to just below boiling, being careful not to burn the milk.
- Remove pot from heat. Add Hot Chocolate Mix and stir until fully blended.
- Divide between four mugs and top with whipped cream. Serve with a cinnamon stir stick.
Per serving (1 cup): Calories 230, Fat 14 g (Saturated 9 g, Trans 0 g), Cholesterol 35 mg, Sodium 95 mg, Carbohydrate 24 g (Fibre 2 g, Sugars 11 g), Protein 8 g.
Make it with partly-skimmed evaporated milk for extra creaminess without the fat.