Mexican Hot Cocoa with Peppermint Oil

Updated: Dec 31, 2019



INGREDIENTS

FOR THE HOT CHOCOLATE

2 cups milk (I used 2%)2 tablespoons unsweetened cocoa powder.

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

1/8 teaspoon chili powder

1/8 teaspoon ground cayenne (optional – you can omit this if you don’t want it too spicy)

1 ounce bittersweet chocolate. Or 1/4 cup of chocolate chips. Bittersweet or milk if you prefer.

OPTIONAL TOPPINGS

1 toothpick dipped in Peppermint Oil, marshmallows, chocolate shavings, cinnamon stick for stirring

INSTRUCTIONS

In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired). Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling.

Divide hot chocolate into 2 mugs and serve with marshmallows, chocolate shavings and a cinnamon stick. This is when you stir in the toothpick that has been dipped in Peppermint oil... it adds a little kick and is absolutely delicious.

Enjoy!

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