Mexican Chocolate Pudding
For a cup of cocoa heat 1 cup of milk until desired temperature. Mix 2 tablespoons cocoa mix with 1/4 cup hot milk and stir well to make a smooth paste. Add remaining 3/4 cup milk, stir, and enjoy.
Ingredients: Cane sugar, cocoa, Ceylon cinnamon, chiles, vanilla powder (dextrose, vanilla extractives), kosher salt
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Chocolatey with little spice! Perfection!
I had to add more of everything, sugar, heat, cocoa won’t be buying again
Just the perfect blend of cocoa and the kick of spice! I have tried a lot of varieties of Mexican Cocoa and this is by far , the very best!!! Just love it!
While traveling on the Oregon coast, I came across a coffee shop that had an "Aztec Mocha". It was a traditional mocha with a touch of kick. Since that time, I've encountered another coffee shop or two that has variations of that idea (Mexican Mocha or Mayan Mocha). They have cayenne, cinnamon, or both added to the mocha base - and I love it! The touch of heat is very nice. I was looking to mimic the same flavor at home, but wasn't sure where to start. My experience with spices is they don't dissolve into drinks well (especially cold ones). I was excited to see this blend and thought I'd give it a go. It's perfect! I love that it's not too sweet. Initially, I only used 1 Tbls, because most mixes are too sweet/strong for me. For this, I do use the whole 2 Tbls. I steam an alt milk blend, whisk this in, then pull an espresso shot into it. It is fantastic!
I actually didn't realize this was a drink mix and used it in a chili recipe that called for cocoa powder - it was great! Fantastic depth and just the right touch of heat.