With temperatures dropping to “cocoa acceptable” levels (aka chilly), don’t pigeonhole yourself into just having normal hot cocoa. It’s time to step it up with BRCC’s Mexican Hot Cocoa recipe.
Mexican Hot Cocoa:
- 2 tablespoons of Combat Cocoa
- 2 tablespoons of water
- 2 shots of espresso
- 10 ounces steamed milk
Mix the Combat Cocoa and water together to form a chocolate sauce. Add two shots of espresso into the sauce, and combine with your 10 ounces of steamed milk. Top with cinnamon, and enjoy!
To stock up on cocoa, grab our Combat Cocoa here.