Mocha Mexicana

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 minsTotal: 10 mins


  • 1/2 cup heavy whipping cream
  • 1 tablespoon agave nectar (or favorite sweetener)
  • 2 cups coffee (16 ounces)
  • 1/2 cup unsweetened vanilla almond milk (or preferred milk)
  • 2 tablespoons agave nectar (or favorite sweetener)
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili powder
  • pinch of sea salt
  • chocolate drizzle (optional)
  • sea salt for topping (optional)


  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.
  4. Shake and combine everything.
  5. Pour it into your individual mugs and top with a generous dollop of the whip.
  6. I topped my whip with a chocolate drizzle, some cinnamon, chili sprinkle, and sea salt.


Per serving: Calories 122; Fat 12.0g (Sat 7.4g); Protein 2.1g; Carb 4.6g (net carbs 2.3g); Fiber 2.3g; Sodium 141mg

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