Oaxacan Hot Chocolate

There”s a taqueria in Berkeley we love. Tacubaya taqueria in the 4th Street shopping district of Berkeley. We stop here to get a quick bite on our way to Tahoe or on our way back to the Bay. The restaurant recently got a fresh whimsical color palate keeping with the colorful theme of Mexico. Their food is awesome, freshly made tortillas and delicious tacos. I also love their hot chocolate and thats where I got the idea of making this drink.

• 4 oz about 100 gms unsweetened dark chocolate chopped
• 3 cups hot water, (best if boiled and cooled for a minute)
• 1 teaspoon ground cinnamon
• 2 shots espresso (optional)
• 2 tablespoons creamy almond butter
• 1/8 tsp chipotle or any chili powder (optional)
• 2-3 teaspoons coconut sugar or traditional Mexican Piloncillo sugar
• 1/8 tsp sea salt

1. In a blender, combine the chopped chocolate and 2 cups hot water. Let stand until the chocolate is softened, 1 to 2 minutes. 
2. Add the sweetner, cinnamon, espresso shot, salt, almond butter and chili powder (if using).
3. Carefully add the hot chocolate to the blender and, cover holding the lid in place, blend on high until smooth and frothy, 30 to 60 seconds. 
4. Reheat if you prefer really hot chocolate.
5. Enjoy!