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.
Brandon Nolte says
This recipe is fantastic. I tried it after hearing about it from a Angelo Coppola’s podcast (Latest in Paleo).
It is rich, creamy, and it mimics perfectly hot chocolate I have had in the past (with milk). This I think is even better. The cayenne and chili pepper are perfectly complementing to the rest of the flavors. Bravo!
– Brandon
Kate says
This was REALLY good! We are watching our sugar intake and we used Splendia and low fat coconut milk instead. LOVE the kick from the chili power and the spice of the cinnamon.
Lindsey Hoover says
This is a great photo. Warm, inviting, comforting…just as the desert is in itself.
The recipe sounds amazing. I really want some now, haha.
Have you ever tried Taza Stone Ground Chocolate Mexicano? It has an incredible grainy texture that leads you to believe you are eating some more than just chocolate. They sell a guajillo chili chocolate that is very tasty.
It would be interesting to try to melt down this chocolate and create a syrup from it to use when making a Mexican hot chocolate. Thanks for the inspiration as always!
Lindsey
Jenny Eliuk @ Stay on Path says
I’ve never thought of making hot cocoa with coconut milk! Mmm that’s gotta be tasty.
Gurman says
yum-yum This looks absolutely deliciously amazing. I am pleased to have started the morning with Mexican Hot Chocolate …
Sommer Sheffield says
This recipe is absolutely wonderful yum didleeee yum!….as are everything else I have ever tried from this website/blog. Merci beaucoup!!!
MandyM says
It is not a good thing that I’ve found this recipe! I LOVE this stuff. I actually had a nice warm mug of it after dinner at one of my favourite restaurants this evening. Yum!
I know I’ll be making this soon :D
Mike says
Elana,
Great for the cold nights that we’ve had lately. I must tell you that everything that we’ve made out of your cookbook has been excellent! Keep up the good work!
Katelyn @ Chef Katelyn says
Yum! Can’t wait to try it, it reminds me of the hot chocolate in the film “Chocolat” :)
Jill Hurley says
This sounds great! I bet a little nutmeg would be delicious as well… With all the snow we just got it sounds like a perfect treat.