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

Ingredients

• 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

Method

• 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.

Note

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