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.
Ruth says
Oooooh. Looks yummy. And my case of (Natural Value) Guar Free Coconut Milk arrived from Amazon yesterday!! (They had a supplier problem but it is now Guar Free again!)
Mary says
Can you use the refrigerated coconut milk in the carton? I think it is “SO Delicious” brand in the milk section. Just wondered since I mainly only see the canned coconut milk being used in recipes.
This sounds devine!
Cassi Friz says
yum yum yum- a warm version of what i serve as ice cream when i need a treat- except i use honey as agave is not to be found easily in my part of the world, and i love honey. i can’t get enough coconut milk when pregnant- love it warm, cold, in smoothies, in baking, and then i rub the coconut oil on my belly!
thanks!
Kim says
What is the topping in the picture? If you have a non-dairy sub for whipped cream I would really really like to hear about it!!
Looks great.
Bria @ West of Persia says
Sounds delicious. I like the use of the blender. I’ll have to try that myself.
Micah says
That looks great! Needing a no sugar hot chocolate today. And I’ve never heard of vanilla creme stevia. I’m excited it exists.
celia says
You want to look for SweetLeaf liquid stevia. There are several flavors, cinnamon, peppermint, grape and orange and lemon. There is also plain. These folks have distilling stevia to an art. Great tasting. They also make travel bottles and tabs.
Nancy says
Yum! Just the other night I blended some NOW cocoa powder into some vanilla -flavored coconut milk and heated it up. Not too sweet and really delicious. I’ll have to give this version a try!
Trish @I_am_Succeeding says
oh how I love hot cocoa!!!!!
carrie @ gingerlemongirl.com says
Mmmm! I’ve been craving hot chocolate & I LOVE cinnamon in hot chocolate too! I can’t wait to try this!
Ashley @ Taste for Healthy says
I love hot chocolate! But I am trying to limit my sugar intake… Do you think more stevia could be substituted for the agave? :)
Mia says
Xylitol made from birch is a great substitute for sugar. I use it in all my baked goods and hot chocolate! Globalsweet.com is a good source for quality xylitol.
Melissa says
Ashley- I use all stevia in my hot chocolate all the time. If you’re used to the taste of stevia and like it- go for it!