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Recipe

10-Min Perfect Mexican Hot Chocolate with Coffee

The only hot chocolate recipe you’ll need all winter. Low carb + gluten free and perfect to warm you up with it gets chilly outside!

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Prep: 10 minsCook: 0 minTotal: 10 mins
Servings: 2 mugs 1x

Ingredients

Homemade Whip:

  • 1/2 cup heavy whipping cream
  • 1 tablespoon agave nectar (or favorite sweetener)

Hot Chocolate:

Instructions

  1. Use an electric mixer to whip your cream for 2 – 3 minutes.
  2. Right when the cream started to firm up and become whipped, add the agave (or preferred sweetener) and continue until whip cream is formed. Set aside.
  3. Brew two cups of coffee and place it in a mason jar with your cocoa, agave, cinnamon, chili powder, and salt. Shake and combine everything.
  4. Alternatively you can put it all in a pot on the stovetop and heat until warmed through.
  5. Pour into your individual mugs and top with a generous dollop of the whip.
  6. Drizzle with some chocolate syrup, a sprinkle of cinnamon, and some flakey salt.

Nutrition Info:

  • Serving Size: 2
  • Calories: 302
  • Sugar: 10g
  • Sodium: 198mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Carbohydrates: 19g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 83mg
© The Toasted Pine Nut