About the Recipe
A warm mug with a gentle kick: this is our XOL take on Mexican spiced chocolate. King's Jewel already brings Ceylon cinnamon, purple cayenne, and fenugreek, while panela adds a mellow sweetness. Whisk it until smooth and share the second mug with someone who enjoys a little spice.
Ingredients
480 ml milk or unsweetened oat milk
30 g XOL King's Jewel, finely chopped
20–30 g grated panela, to taste
1/2 teaspoon vanilla extract
Preparation
1. Warm the milk gently in a saucepan until you see wisps of steam. Keep the heat moderate so the milk stays sweet and does not scorch.
2. Add the chopped King's Jewel and 20 g panela. Whisk over low heat for about 3 minutes, until both have melted into the milk.
3. Remove from the heat and stir in the vanilla. Taste a small spoonful before adding the remaining sweetener; King's Jewel already brings its own Ceylon cinnamon and cayenne.
4. Whisk briskly or froth briefly, then pour into two mugs while warm. The little cap of foam is part of the pleasure.