Who doesn’t love a mug full of piping hot chocolate? Inspired by my time living in Cuernavaca, Mexico, this will most definitely be a crowd-pleaser and the addition of my #1 Seasoning, Inflammation Buster, takes this to new levels!

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: 187kcal

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: 187kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 427mg | Fiber: 3g | Sugar: 14g | Vitamin A: 395IU | Calcium: 304mg | Iron: 1mg

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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