Mexican Hot Chocolate
4.9g
Net Carbs
3.4g
Protein
44.7g
Fat
2.1g
Fiber
432
Calories
Cooking tip: A pinch of salt can help bring out the flavor.
Ingredients:
- 5 teaspoons Cocoa Powder (Unsweetened)
- 1/2 teaspoon Pure Almond Extract
- 1 cup Tap Water
- 1 cup Heavy Cream
- 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
Directions:
- Combine cream, water, cocoa powder, extracts, sugar substitute to taste, and preferably a cinnamon stick (or 1 tsp ground cinnamon) in a small saucepan. Heat over medium flame until scalded but not boiling; stir with a whisk.
- Turn off heat; cover and let steep 2 minutes. Stir well, and serve with a cinnamon stick in each coffee mug.
