MEXICAN HOT CHOCOLATE
Smooth, velvety and full of chocolatey flavor, this vegan Mexican Hot Chocolate is the BEST! Recipe can easily be halved or doubled. Let the winter warm up begin...
Provided by Julie | The Simple Veganista
Categories Beverage
Time 15m
Number Of Ingredients 11
Steps:
- Place ingredients in crock pot, cook on low temperature for 2 - 3 hours, stirring every 20 minutes or so.
- Place ingredients in a large pot and heat over medium-low, stirring occasionally, until chocolate is completely melted, about 10 minutes. Turn heat to low and cover, to keep warm until ready to serve.
- Serve: Ladle into mugs and serve with a light dusting of cocoa powder. Also pairs well with a dollop of coconut cream on top.
- Serves 4 - 6
- Leftovers can be kept in the refrigerator for up to 7 days, in an airtight container. Reheat on the stove over low or in the microwave for 30 - 60 seconds, or until warmed through.
Nutrition Facts : Calories 294 calories, Sugar 23 g, Sodium 109.7 mg, Fat 14 g, SaturatedFat 8.1 g, TransFat 0 g, Carbohydrate 37.8 g, Fiber 2.4 g, Protein 9 g, Cholesterol 27.8 mg
LOW FAT MEXICAN HOT CHOCOLATE
This was in the latest issue of Women's Weekly & thought it would be good to add to the Mexican leg of ZWT III. Great to warm you up on a cold winters days!
Provided by Mandy
Categories Beverages
Time 4m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine cocoa, Splenda & cinnamon in a jar, seal & shake to combine.
- Whisk milk in a medium saucepan over low heat until hot, alternatively if you have a cappuccino maker, heat your milk using this.
- To make: Place 2 tablespoons of choc mixture into 4 cups, pour over a little milk & stir to dissolve.
- Add some milk froth to each cup & then top with remaining milk.
- Add some marshmallows if you like & enjoy.
Nutrition Facts : Calories 120.4, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.2, Sodium 109, Carbohydrate 16.5, Fiber 2.7, Sugar 12.8, Protein 9.7
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