Mexican Hot Chocolate
By Lena Tashjian
A nice cup of Mexican Hot Chocolate with added bone support from CanPrev’s Collagen Bone–plus a kick from cayenne pepper–will do the trick to warm you from the inside out as it gets chillier outside! It’s the perfect comforting drink to enjoy around this time.
Servings
2
Prep Time
2 hours
Ingredients
- 2 cups milk of choice
- 25 grams of dark chocolate
- 2 tablespoons cocoa powder
- ½ teaspoon cinnamon powder
- Pinch of cayenne powder (optional)
- Pinch of salt
- Sweetener like maple syrup, to taste (optional)
- 2 scoops Collagen Bone
Directions
- Add all ingredients except the dark chocolate and collagen powder to a small saucepan on medium heat.
- As the milk heats up, whisk it all together until combined.
- Once the mixture is hot, add the dark chocolate and stir or whisk until completely melted.
- Once melted, turn off the heat, add in the collagen powder and whisk again to combine.
- Pour into two mugs, and top with a dusting of cinnamon or shaved chocolate. Enjoy!
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Meet the Creator
Meet the Creator
Lena Tashjian
Lena is a nutritionist, writer, and recipe developer. She is the author of The Vegan Armenian Kitchen Cookbook, which focuses on traditional and modern plant-based cuisine.
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