Bhang Infused Mexican Hot Chocolate

Bhang Infused Mexican Hot Chocolate

Delicious Infused Mexican Hot Chocolate 

Whether you’re posting up by the campfire or cozying up indoors, hot chocolate is a staple beverage to keep you feeling nice and warm when the temps start to drop and the leaves start to turn in preparation for fall. If you’re looking to turn up the heat a notch, and add a little spice to your cup of cocoa, our thick and creamy infused Mexican hot cocoa will get you feeling nice and toasted.  

 

What You Need to Make Bhang's Infused Mexican Hot Chocolate 

Bhang’s Infused Mexican Hot Chocolate is easy to make and only requires 5 ingredients to get the job done. If you prefer your coco un-infused, you can swap in you cocoa mix of choice. 

Kitchen tools: 

  • Measuring cups and spoons 
  • Large saucepan 
  • Whisk 
  • Liquid measure 

Ingredients: 

  • 1/4 cup masa harina corn tortilla flour 
  • Bhang chocolate
  • 4 cups milk of your choice 
  • 3.25 oz cacao mix (infused optional) 
  • 3 oz piloncillo cones chopped or 1/2 cup packed brown sugar 
  • 1/8 teaspoon ground anise seeds 
  • Marshmallows 

 

How to make Infused Mexican Hot Chocolate 

Make your infused Mexican hot cocoa in 4 easy steps. This recipe makes a total of 4 delicious servings that you can share with your friends!  

Instructions: 

  1. In a large saucepan, slowly add masa harina to the milk, whisking until combined.
  2. Stir in the cacao mix, piloncillo, and ground anise seeds to the masa harina and milk.
  3. Heat mixture over medium heat just until boiling.
  4. Reduce heat and Simmer uncovered for about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally.
  5. Add marshmallows and drizzle with Bhang Chocolate! Serve immediately and enjoy.

 

Tag us @bhangnation #bhetterwithbhang to share your creation!


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