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Mexican Hot Chocolate

by Richard White II December 27, 2018

Serves 10

5 cups milk from powder
10 oz. Mexican chocolate (such as Ibarra)
1 ¼ cup mini marshmallows
¼ tsp each: cinnamon and ground cayenne

At home: Combine chocolate and spices in a zip-top bag. Pack milk powder and marshmallows in separate bags.

At Camp: Rehydrate milk. In a pot over low heat, melt chocolate with spices. Reduce heat slightly and add milk, stirring constantly until well mixed. Remove from heat, pour into mugs, and top with marshmallows.

Weight 10 oz. 




Richard White II
Richard White II

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