Mexican Style Hot Chocolate

Author: Monica Ming

Ingredients:

• 3.1 oz cacao nibs powder or white chocolate

• 12 oz milk or oat milk or coconut milk

• 2 oz brown sugar or white sugar or palm sugar

• 4 cups (16 oz) water

• 1 stalk of Madagascar vanilla bean or pure vanilla extract

• 1 stick of true cinnamon

• 2 all spice berries

• 2 cloves

• Spice bag

• Optional: 3 scoops of dark roast coffee if using cacao nibs powder, if using white chocolate, use 5 scoops of matcha powder

Instructions:

1. In a medium pot, place a spice bag with 1 stick of true cinnamon, 2 allspice berries, and 2 cloves. Let simmer for 15 minutes.

2. Add cacao nibs powder, followed by brown sugar, then split vanilla bean into half and scrape vanilla bean into pot. Drop entire vanilla bean stalk into pot.

3. Add milk last and stir until mixture is homogeneous.