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
- In a blender, combine the chopped chocolate and 2 cups hot water. Let stand until the chocolate is softened, 1 to 2 minutes.
- Add the sweetner, cinnamon, espresso shot, salt, almond butter and chili powder (if using).
- 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.
- Reheat if you prefer really hot chocolate.
- Enjoy!
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