Ingredients
- 1½ cup almond milk (12 oz)
- ½ cup heavy (or whipping) cream (4 oz)
- 2 tablespoons cocoa powder (unsweetened)
- 2 teaspoons xylitol (or granulated erythritol)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chipotle powder
- Optional for serving: Dollop of whipped cream and a sprinkle of cinnamon
Nutrition Info Per Serving
Serving Size
8 fluid ounce
Carbohydrates
8
g
Protein
4
g
Fat
24
g
Calories
254
Sometimes you simply long for the familiar taste of mexican hot chocolate. Thankfully, with our easy low carb mexican hot chocolate, you can enjoy the mouthwatering taste of mexican hot chocolate, all while maintaining your low-carb lifestyle! After you make this uncomplicated recipe for low carb mexican hot chocolate with a few ingredients, you’ll never want anything else.
Instructions
- Combine almond milk, cream, cocoa powder, sweetener, cinnamon, and chipotle powder in a medium saucepan over medium heat.
- Whisk until well combined. Bring to a gentle simmer.
- Remove pan from heat and dividee between two mugs.
- Top with whipped cream and cinnamon, if desired. Enjoy!