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Recipe courtesy of Jill Davie
Recipe courtesy of Jill Davie
Watch how to make this recipe.
Mexicocoa
Getting reviews...
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 66
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 68 mg
- Yield: 1 serving
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 66
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 68 mg
Ingredients
Directions
- In a saucepan over low heat add the cocoa powder, cinnamon, chili powder and cayenne pepper. Toast until spices begin to release their aromas, about a couple of minutes. Using a small whisk or wooden spoon, slowly incorporate the almond milk. Raise the temperature to medium-high and bring to a slow simmer. Stir in the agave nectar and remove from the heat. Rim a mug by dipping into a saucer of water, blotting and dipping into saucer of paprika. Pour in tequila. Add hot cocoa mixture. Stir with a cinnamon stick and serve.
