Recipe courtesy of Ivy Mix
Recipe courtesy of Ivy Mix
Watch how to make this recipe.
Spiked Mexican Hot Chocolate
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- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 113
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 35 mg
Spiked with mezcal and finished with a pinch of chipotle powder, it's the perfect, four-ingredient cocktail to make when it's freezing outside.
- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 113
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 35 mg
Ingredients
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Directions
- Bring chocolate milk, mezcal, and a pinch of chipotle powder to a slight simmer in a saucepan. Meanwhile, fill a serving glass with hot water; when it's warm, pour out the water and add the hot chocolate. Garnish with freshly grated chocolate and more chipotle powder. Serve immediately.
