For each serving, place 2 heaping tablespoons (app 1/4 cup) of the cocoa mix in a mug.

Sugar free mexican hot chocolate recipe. Cover and store in a cool, dry place up to 8 weeks. Stir or whip to mix. Instead of vanilla extract for this mexican hot.

1/2 cup of heavy cream 1 1/2 cups water 2 1/2 teaspoons unsweetened high fat dutch cocoa powder a few drops of stevia glycerite or dash of pure stevia powder Web in a medium saucepan over medium heat, combine almond milk, cream, cocoa powder, swerve, cinnamon and chipotle powder. It’s much creamier than the typical hot chocolate, with the use of chocolate bars or morsels that once melted lend an irresistible thickened and creamy texture.

Prep two cookie sheets for nonstick. Web ingredients in mexican hot chocolate. How to make mexican hot chocolate.

Web this recipe for low carb mexican hot chocolate is so because of the dash of cinnamon (i guess that makes it mexican? Use cinnamon sticks for stirrers. I really like pyure organic stevia, which is my sweetener of choice for my coffee.

Add 2/3 cup boiling water; Heat milk until just about to boil, do not allow to boil over. Web instructions combine all of the ingredients in a small saucepan and whisk until the chocolate is melted and the consistency is smooth.

The recipe has options to make the recipe keto, paleo and vegan. Remove from the heat and stir in the vanilla extract and salt. Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don’t let it boil) until the milk is fragrant, about 5 mins.