Mexican Hot Chocolate Recipe
![Atkins Mexican Hot Chocolate](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/56f42d8766453b516abee7e0d6bbf678_d6a258d2-c83a-4744-bc73-a57f07f31495.png)
4.9g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:Mexican
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:Mexican
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.4g
Protein
44.7g
Fat
2.1g
Fiber
432.7cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 cup Heavy Cream
-
1 cup Tap Water
-
5 tsp Cocoa Powder (Unsweetened)
-
0 1/2 tsp Vanilla Extract
-
0 1/2 tsp Pure Almond Extract
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1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
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1 tsp 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.
Cooking Tip
A pinch of salt can help bring out the flavor.