Mexican Maca Hot Chocolate

Rich and creamy, this hot chocolate is jam-packed with antioxidants
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Ingredients

  • 4 cups almond milk
  • 1/4 cup raw agave, or to taste
  • 8 oz. cocoa powder
  • 1 tsp. vanilla extract
  • 1 tsp. ancho chili powder or chipotle powder
  • 1/4 tsp. pink Himalayan salt
  • 2 cinnamon sticks, plus additional
  • for garnish
  • 2 Tbs. maca powder
  • Whipped cream for garnish (optional)

Preparation

  1. In a large pot, bring almond milk and agave to a low simmer. Whisk in cocoa powder, continuing to whisk until well- blended and completely dissolved.
  2. Whisk in vanilla, chili or chipotle powder, and salt. Add cinnamon sticks, reduce heat, and simmer 5 minutes, until flavors are blended and mixture is infused with cinnamon.
  3. Remove cinnamon sticks and whisk in maca until blended. To serve, divide among four mugs and place a cinnamon stick in each. Top with nondairy or dairy whipped cream and a sprinkle of chili or chipotle powder, if desired.

Nutrition Information

  • Calories: 270
  • Carbohydrate Content: 59 g
  • Fat Content: 11 g
  • Fiber Content: 20 g
  • Protein Content: 13 g
  • Saturated Fat Content: 4.5 g
  • Sodium Content: 300 mg
  • Sugar Content: 23 g
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