Low Fat Mexican Hot Chocolate Recipes

MEXICAN HOT CHOCOLATE

Steps:

• Bring the 3/4 cup of water to a rolling boil.
• Add in the milk.
• Transfer the liquids to a mug.
• Add in the cocoa powder and chocolate syrup.
• Add in the cinnamon and chili powder.
• Stir until thoroughly combined.
• Top with your desired toppings.
• Enjoy!

LOW FAT MEXICAN HOT CHOCOLATE

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.

MEXICAN HOT CHOCOLATE

Steps:

• Heat the milk in a medium saucepan over medium heat. Once the milk is hot and steaming, stir in the chopped chocolate and sugar and stir until melted. Remove from the heat. Stir in the cinnamon, vanilla and cayenne, making sure the hot chocolate is smooth.
• Ladle into mugs and use a cinnamon stick to stir.

MEXICAN HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
• Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

MEXICAN HOT CHOCOLATE

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
• Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
• Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
• Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

MEXICAN-STYLE HOT CHOCOLATE

Steps:

• Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Stir in milk; heat until hot chocolate just forms bubbles around the edge. Mix vanilla extract into hot chocolate. Blend until smooth with an immersion blender to make the drink slightly frothy.