THC-Infused Mexican Hot Chocolate
There’s something magical about a warm cup of Mexican hot chocolate—rich, comforting, and full of tradition. This recipe brings together the rustic charm of Taza chocolate, crafted without additives for an authentic taste that lets the cacao truly shine. Paired with full-fat milk for a smooth, frothy texture, and a few gotas of THC tincture to add a little extra chicha, this bebida is like a warm abrazo on a chilly desert noche. With each sip, you’re tasting a little piece of Mexican heritage, where cacao has been cherished for centuries. So, grab a cozy spot, pour yourself a mug, and savor the warmth of this timeless treat, now with THC!
You can use any Mexican chocolate, but we prefer this one from Taza. It’s all natural and has no vegetable oils or additives that some other popular brands have.
Ingredients
8oz full fat milk
½ disc of Mexican chocolate (or more to taste)
THC Glycerin Tincture
Pinch of salt
Instructions
In a small saucepan, heat the milk to a simmer, just below boiling.
While the milk heats up, roughly chop half a disc of mexican chocolate.
When the milk is hot, remove from the heat and add the chocolate and mix for 20 seconds.
Add back milk back to the heat, whisking constantly until the mixture is hot and frothy, try not to boil the milk, as it will change the flavor and texture of the final drink.
Pour into your mug as high as possible to create more froth in the hot chocolate.
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