Spicy Mexican Hot Chocolate
Author: Jennifer Knollenberg
Nutrition Information
- Serves: 5
- Serving size: ½ cup
- Calories: 196
- Fat: 15g
- Carbohydrates: 28.1g
- Fiber: 24.2g
- Protein: 3.1g
Ingredients
- 1¾ cups water
- ¼ cup erythritol
- Pinch pure powdered stevia
- ⅛ tsp salt (or to taste)
- 6 oz canned coconut milk
- ¼ cup unsweetened Dutched cocoa powder
- 1½ tsp ground cinnamon
- ¼ tsp Aleppo pepper (or other ground red chili pepper), to taste
- 4 oz sugar-free chocolate chips
Instructions
- In a saucepan heat the water, erythritol, stevia, and salt. Bring to a boil then remove from heat.
- In a small bowl, whisk together the coconut milk, cocoa powder, cinnamon, and Aleppo pepper. While continuously whisking, slowly add chocolate mixture to the water mixture. Whisk until fully incorporated.
- Add the chocolate pieces to the hot chocolate mixture. Allow to sit for one minute and then whisk until chocolate has fully melted and is fully incorporated. Makes five ½-cup servings.
Notes
Net Carbs: 3.9g
SugarOH: 20.8g
SugarOH: 20.8g