Thursday, March 22, 2012

Allergy free Mexican/Spanish hot chocolate recipe (coconut milk base)

  • 1/4 cup coconut milk
  • 3/4 cup water
  • 2 tbs sugar
  • 1 tsp cornflour
  • 2-3 tsps cocoa powder
  • 2 pinch cinnamon
  • 2 pinch nutmeg
  • 1 small pinch chilli

  • Whisk together all the ingredients to a small saucepan.
  • Heat slowly over low, stirring, until all the ingredients are evenly mixed, making sure there are no lumps.
  • Warm to desired heat for drinking.
  • Allow the mixture to thicken somewhat.
  • Pour.
  • Pull off any skin that appears.

  • Do not add too much cornflour as this will thicken the mixture to glue when heated.

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