A Cold Mexican Hot Chocolate for a hot summer day. And calling it hot chocolate is a bit of a stretch. I took the basic ingredients used to make Mexican Chocolate but I brewed it like coffee and is dairy-free.
In a saucepan, bring water to a boil. Remove from heat and add the rest of the ingredients. Allow the mixture to steep for 3 minutes covered. Stir well, and steep for an additional 3 minutes. Strain the grounds though a sieve. Refrigerate until cold.
Beat with a whisk until the cold hot chocolate has a thick layer of foam on top. Serve over ice in a large glass.
Cold Mexican Hot Chocolate https://cultureatz.com/like-water-for-cold-mexican-hot-chocolate/