Spiced Spanish Hot Chocolate

• Vegetarian
• Gluten free

• Produce

  • 8 oz Dark chocolate or raw cacao table

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 4 tbsp Pumpkin spiced syrup

• Baking & Spices

  • 1/8 tsp Cardamom
  • 1/4 tsp Cinnamon
  • 1 tsp Cornstarch
  • 1/4 tsp Nutmeg
  • 1 cup Sugar
  • 1/2 tsp Vanilla
  • 1 Whipped cream

• Nuts & Seeds

  • 1/4 cup Coconut flakes, sweet

• Drinks

  • 1 tsp Espresso, instant powder

• Dairy

  • 3 cups Whole milk

Found on spoonabilities.com

Description

Ingredients

• 3 cups Whole Milk
• 1 cup Coconut Milk
• 8 oz Dark Chocolate or raw cacao table (see note below)
• ¼ teaSpoon Cinnamon
• ¼ teaSpoon Nutmeg
• ⅛ teaSpoon Cardamom
• ½ teaSpoon Vanilla
• 1 teaSpoon instant espresso powder
• 1 teaSpoon Cornstarch
• 4 TableSpoons Pumpkin Spiced Syrup
• 1 cup sugar
• ¼ cup sweet coconut flakes
• Whipped Cream

Directions

• In a large saucepan, warm the milk and coconut milk on low-medium heat.
• Add the cinnamon, nutmeg, cardamom, vanilla, and instant espresso powder.
• Stir constantly to make sure everything is combined.
• Pour some of the hot milk in a cup and mix with the cornstarch until the lumps dissolve. Add the mixture back to the saucepan.
• Add the dark chocolate and stir until the chocolate is melted.
• Add the Pumpkin Spice Syrup and then add the sugar gradually until you are satisfied with the sweetness.
• Keep stirring until you get the thickness desired. If you see it is not thick enough, add ½ teaSpoon more cornstarch the same way you did previously.
• Serve in a large mug and add a spoonful of whipped cream, sprinkle some coconut flakes and drizzle more Pumpkin Spice Syrup.Notes:1.I used more sugar because I used raw cacao table. If you use dark chocolate, add the sugar in small portions until you reach the sweetness that you like.2.The whipped cream is not included in the nutritional facts

Nutrition