Sugar-Free Mexican Hot Chocolate

This low carb Mexican hot chocolate recipe should warm you right up now that it’s that time of COLD outside and there seems to be no end in sight!

I love a good cup of hot chocolate (who doesn’t?), but when I was starting out with low carb years ago, I found it tough to enjoy the instant sugar-free hot cocoa mixes on the market (even the more high-end ones in the fancy collector tins, I’m not talking Swiss Miss packets, here, people). So I tried a few times to master a stove top recipe for hot chocolate, and finally have done it.

The cocoa powder has to be combined with the hot cream + water mixture, because cocoa powder is dried pure fat, and it needs fat to smooth out while cooking. I recommend following the recipe exactly, and not try to dissolve real cocoa in water, as it not only takes much longer as you’ll only be stirring for a long time, you may also possibly wind up flinging cocoa powder everywhere (like I have), and have some land on your nose, at least (like I did, oops)!

This recipe for low carb Mexican hot chocolate is so because of the dash of cinnamon (I guess that makes it Mexican? lol) …but you can leave it out of you prefer.

INGREDIENTS

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
2 teaspoons of erythritol granules
Dash of cinnamon
1/4 cup whipping cream

DIRECTIONS

Add the cream and water to a small pot and stir. Bring to a simmer. Add in cocoa powder and blend together until completely smooth (using a whisk or hand-frother), then add the sweetener and dash of cinnamon to the pot and whisk again to get it all blended.

In a glass or metal milk frothing pitcher in the freezer for a few minutes before, add the cold cream to it, and whip. Pour the cocoa into a cup, then top with the whipped cream and hit it with another dash of cinnamon.

Makes two 8-ounce servings.