Mexican Hot Chocolate
We had a huge snowstorm here last night and I made my family a batch of this warming Mexican Hot Chocolate. A hot drink is perfect for a cold day, and it’s even better when warming spices such as cinnamon, chili and cayenne are added.
There is a ton of cinnamon in this recipe, so if you’re not a cinnamon fan, you might want to reduce the amount from 1 tablespoon to 1 teaspoon. Why do I use so much cinnamon? Well, first, I just love the taste of the stuff. Second, many studies have been done of late pointing to cinnamon as a spice that may help to control blood sugar levels. Pretty neat stuff, huh?
Mexican Hot Chocolate
Ingredients
- 1 13.5 ounce can full fat coconut milk
- 1 cup water
- ¼ cup cacao powder
- ¼ cup agave nectar or honey
- 20 drops vanilla stevia
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- ¼ teaspoon chili powder
- 1 dash cayenne
- 1 dash celtic sea salt
Instructions
Equipment
Here are some other hot chocolate recipes you may enjoy:
-Delicious Hot Chocolate from Joy The Baker
–Salted Caramel Hot Chocolate by Savory Sweet Life
–Spanish-Style Hot Chocolate from Gluten-Free Gobsmacked
I want to thank Shirley of Gluten Free Easily and Kim from Cook It Allergy Free for their lovely reviews of my Gluten-Free Almond Flour Cookbook. I really appreciate the kind words in each of these reviews and the astute observations that Shirley and Kim provide about using almond flour and my recipes.
