Realistically the odds of me ever having almond milk or ancho chile on hand are slim to none so this is a recipe for another day after shopping. (Oddly enough I have the Droste chocolate. . . lol)

Dark and Spicy Mexican Hot Chocolate

From http://www.neversaydiet.com/article/recipe-dark-and-spicy-mexican-hot-chocolate
By Sophia Brittan
October 01, 2009

Chile ancho powder is a versatile spice derived from dry Mexican ancho chiles. It goes beautifully with dark chocolate, making for an enticingly spicy version of hot cocoa. Dark chocolate powder is low in calories and fat, but rich in flavor. We sweeten it to taste with organic cane sugar. Orange zest and cloves add seasonal aromas that bring this drink closer to home and the holidays.

Ingredients:
2 cups almond milk (or 1 cup plus 1 cup water)
4 tablespoons dark chocolate powder (Valrhona or Droste are the best brands)
1 tablespoon orange zest
1 clove
½ teaspoon chile ancho powder

Directions:
Heat up the water and milk in a small saucepan. Stir in the chocolate powder and whisk lightly to combine. Add the zest, clove and ancho powder and stir. Sweeten the cocoa with the sugar, adding more or less according to your taste. Strain into two mugs and enjoy!

Calories per serving: 115 Fat: 7 grams


Sophia Brittan is a certified nutritionist and co-founder of Kitchen Caravan, an online healthy cooking show.