Mexican Spicy Hot Chocolate 🌶️
A warm and spicy low-carb Mexican hot chocolate, perfect for a cozy treat with a delightful kick.
Equipment
- Saucepan
- Whisk
- Mugs
Ingredients
- 1.25 cup unsweetened almond milk
- 0.5 cup heavy cream
- 2 tbsp unsweetened cocoa powder gluten-free
- 1 tbsp Swerve Sweetener or granulated erythritol
- 0.25 tsp ground cinnamon
- 0.125-0.25 tsp chipotle powder adjust to your spice preference
- whipped cream for garnish (optional)
- cinnamon a sprinkle for garnish (optional)
Instructions
- In a medium saucepan, combine the almond milk, heavy cream, cocoa powder, Swerve, cinnamon, and chipotle powder.
- Whisk everything together thoroughly over medium heat until all ingredients are well-blended.
- Continue heating until the mixture reaches a gentle simmer. Be careful not to let it boil vigorously.
- Once simmering, remove the saucepan from the heat and carefully pour the spiced hot chocolate into two mugs.
- For an extra special touch, top with a dollop of whipped cream and a light sprinkle of cinnamon.
Notes
Feeling adventurous? Stir in a shot of strong coffee or espresso for a delightful caffeine kick!
Nutrition (per serving, estimated): Calories: 237, Total Carbs: 4.8g, Net Carbs: 3.8g, Fats: 25.2g, Protein: 4g.
