Paleo Mexican Hot Chocolate
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 1 tbsp maple syrup
- 1/8 tsp cayenne pepper
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 can full fat coconut milk with no stabilizers like gua chilled in the fridge for at least 4 hours
- 2 cups non-dairy milk (i used 1/2 almond milk and 1/2 ful
- 1.5 ounce dark chocolate bar roughly chopped
- optional: 1-2 tbsp honey or maple syrup*
- options: cocoa powder chopped chocolate, or cinnamon, for garnish
- Carbohydrate 37.5283136756973 g
- Cholesterol 1.2757285395 mg
- Fat 9.35969441834007 g
- Fiber 3.50581554688925 g
- Protein 3.23300961404117 g
- Saturated Fat 5.42375843529128 g
- Serving Size 1 1 serving (55g)
- Sodium 142.412754099377 mg
- Sugar 34.022498128808 g
- Trans Fat 0.796765594096313 g
- Calories 249 calories
Carefully take out the can of coconut milk from the fridge, and turn it upside down.Open the can. You'll see the coconut water floating at the top. Pour out the coconut water, until you see the thick coconut cream resting on the bottom.Scoop out the cream into a large bowl. Add the maple syrup and vanilla extract.Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.Place back into the fridge until ready to use.Pour milk and cinnamon into a saucepan and bring to a simmer over medium low heat for 5 minutes until fragrant. Whisk occasionally to prevent the milk from burning.Add cocoa powder, chocolate, honey, vanilla extract, nutmeg, cayenne pepper, and salt. Whisk frequently, until the chocolate is melted, about 5 minutes.Pour the hot chocolate into 2 mugsTop with coconut whipped cream.Garnish with cocoa powder, chopped chocolate, and/or cinnamon.
