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Mexican Hot Chocolate
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Course:
Beverages, Breakfast/Brunch, Cocktail
Keyword:
Fall Baking, Desserts and Snack Recipes, Holiday, Kid Friendly
Servings:
8
people
Calories:
187
kcal
What You Need
8
c
milk
8
tbsp
unsweetened cocoa powder
1
tsp
vanilla extract
1
ounce
bittersweet chocolate
2
tbsp
TLC Inflammation Buster Seasoning
Harevst Pumpkin Spice and The Gingerbread Man also work well!
2
oz
coffee liquer
OPTIONAL
How to Make It
Put all ingredients except the bittersweet chcolate in a sauce pan. Heat over medium heat for two minutes, gently whisking.
Slowly add in the bittersweet chocolate and mix until melted. DO NOT BOIL.
Divide into mugs and serve with marshmallows, chocolate shavings, a cinnamon stick and a sprinkle of the Seasoning.
Nutrition
Calories:
187
kcal
|
Carbohydrates:
18
g
|
Protein:
9
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
25
mg
|
Sodium:
107
mg
|
Potassium:
427
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
395
IU
|
Calcium:
304
mg
|
Iron:
1
mg
Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)
Inflammation Buster Seasoning
American Apple Pie Seasoning
Harvest Pumpkin Spice Seasoning
The Gingerbread Man Seasoning
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