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!
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:
- 2 cups coffee (16 ounces)
- 1/2 cup oat milk (How to Make Homemade Oat Milk)
- 2 tablespoons agave nectar (honey or maple syrup also works)
- 2 tablespoons unsweetened cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili powder
- pinch of sea salt
- chocolate drizzle (optional)
- flakey salt for topping (optional)
Instructions
- Use an electric mixer to whip your cream for 2 – 3 minutes.
- 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.
- 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.
- Alternatively you can put it all in a pot on the stovetop and heat until warmed through.
- Pour into your individual mugs and top with a generous dollop of the whip.
- 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
Find it online: https://thetoastedpinenut.com/mocha-mexicana/