You don’t have to have use it the traditional way-there are many applications for our handmade Mexican Hot Chocolate!
Prep Time: 5 Minutes (plus 12 hours chilling time)
Cook Time: 0 Minutes
Total Time: 5 minutes
Yield: 3 Servings 1x
Method: No cook
1 ½ C almond milk (or any kind you like)
1 T Mexican Hot Chocolate Powder
1/4 C Almond Butter
¼ tsp salt
3 tsp chia seed
1 ¼ C rolled oats (not the quick cook oats)
Optional toppings: granola, toasted coconut, cacao nibs, fruit, etc.
In a large bowl whisk the milk and almond butter until smooth.
Add the rest of the ingredients and stir to combine thoroughly.
Cover and chill overnight. In the morning serve either cold or reheated in the microwave with whatever toppings you like! Shown here with dulce de leche syrup and chocolate chips.