Recipe: Dark and Spicy Mexican Hot Chocolate

  
Chile ancho powder is a versatile spice derived from dry Mexican ancho chiles. It goes beautifully with dark chocolate, making for an enticingly spicy version of hot cocoa. Dark chocolate powder is low in calories and fat, but rich in flavor. We sweeten it to taste with organic cane sugar. Orange zest and cloves add seasonal aromas that bring this drink closer to home and the holidays.

Ingredients:
2 cups almond milk (or 1 cup plus 1 cup water)
4 tablespoons dark chocolate powder (Valrhona or Droste are the best brands)
1 tablespoon orange zest
1 clove
½ teaspoon chile ancho powder

Directions:
Heat up the water and milk in a small saucepan. Stir in the chocolate powder and whisk lightly to combine. Add the zest, clove and ancho powder and stir. Sweeten the cocoa with the sugar, adding more or less according to your taste. Strain into two mugs and enjoy!

Calories per serving: 115 Fat: 7 grams

 
Sophia Brittan is a certified nutritionist and co-founder of Kitchen Caravan, an online healthy cooking show.
 
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