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Oaxacan Spiced Hot Chocolate

Oaxacan Spiced Hot Chocolate

Oaxacan Spiced Hot Chocolate

Oaxacan spiced hot chocolate.

Imagine entering a snow-dusted house filled with the scent of simmering spices and then being handed this Oaxacan-inspired hot chocolate. Easy to whip up, the recipe calls for Abuelita, a brand of chocolate tablets available at most Latin markets, which is combined with oat milk, cinnamon and ancho chiles. For a completely dairy-free version of the drink, I top it with whipped coconut cream, and it’s just as delicious with or without the liquor.

Oaxacan Spiced Hot Chocolate

Serves | 5 |

Whipped Coconut Cream

  • 1 Tbsp granulated sugar
  • 1 pinch salt
  • 1 12-oz can full-fat coconut milk
  • 1 tsp vanilla extract

Oaxacan Spiced Hot Chocolate

  • 32 oz oat milk
  • 4 cinnamon sticks
  • 2 ancho chiles
  • 1 tablet Abuelita
  • mezcal or tequila, optional
  • whipped coconut cream (recipe follows)
  • ground cinnamon, for garnish

| Preparation – Whipped Coconut Cream | Add all ingredients to a mixing bowl; using a hand mixer, beat until liquid has stiffened to your preference. Store in refrigerator until ready to use.

| Preparation – Oaxacan Spiced Hot Chocolate | In a Crockpot, Dutch oven or large pot, add oat milk, cinnamon sticks, chiles and chocolate; set over medium-high heat and bring to a simmer. Stirring occasionally, cook until chocolate tablet has dissolved and mixture is warm. Decrease heat to low; simmer, at least 30 minutes, allowing ingredients to steep. Remove from heat once desired flavor is reached. Remove cinnamon sticks and chiles. Add 1½ ounces mezcal or tequila to each mug, if desired; top with hot chocolate and whipped coconut cream. Dust with ground cinnamon and serve.


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