A sweet twist on the traditionally delicious hot chocolate that everyone from children to seniors can enjoy.

The Teeccino Mexican Hot Chocolaté shines with a spicy kick, perfect for dessert or on a cold winter night by the fireplace!

Ingredients

  • 2 cups of milk
  •  1 cup Brewed Teeccino (we used French Roast, other options could be Java or Chai)
  •  2 ounces chopped dark chocolate (or semi-sweet chips)
  •  ¼ teaspoon cinnamon
  •  ¼ teaspoon vanilla extract
  •  1 tablespoon sugar (could substitute stevia)
  •  ⅛ teaspoon chili powder
  •  pinch of salt

Directions

  1. Combine all ingredients in a small sauce pan over medium high heat.
  2.  Stir to combine and heat until just before boiling.
  3.  Top with whipped cream if desired.

You can use any combination of milk, soy or coconut. I used 3 cups 1% milk. Recipe is just slightly spicy. Add more chili powder for more “kick.”

Product Used