Mexican Hot Cocoa
|¼||cup Dutch-process cocoa powder|
|1||teaspoon ground cinnamon, plus more for garnish|
|¼||teaspoon fine sea salt|
|Pinch cayenne pepper|
|2||tablespoons Agave In The Raw®|
|Finely grated zest of 1 orange|
|½||cup heavy cream|
|1||tablespoon Agave In The Raw®|
In a medium saucepan, whisk together cocoa powder, cinnamon, salt, and cayenne. Whisking constantly, add milk in a thin stream until combined. Whisk in Agave In The Raw® and orange zest.
Heat over medium, whisking occasionally, until mixture is steaming and bubbles start to appear on the sides of the pan. Remove from the heat and whisk in vanilla.
In a medium bowl or the bowl of a stand mixer fitted with the whisk, beat cream and Agave In The Raw® on medium speed until cream is softly whipped.
To serve, divide cocoa between mugs, top each with 1 tablespoon whipped cream, and sprinkle with cinnamon.
Per serving (6.5 oz.): 200 calories, 10g fat (6g saturated fat, 0g trans fat), 21g carbohydrates, 7g protein, 2g dietary fiber, 230mg sodium, 18g sugar