Wednesday, December 21, 2016

Mexican Hot Chocolate

During a recent cold spell here in Texas, I was craving hot chocolate. I found this recipe and really enjoyed it.

Mexican Hot Chocolate
atkins.com

1 cup Heavy Cream
1 cup  Water
5 tsp Cocoa Powder (Unsweetened)
1/2 tsp Vanilla Extract
1/2 tsp Pure Almond Extract
1 tsp Sucralose Based Sweetener (Sugar Substitute)
1 tsp Cinnamon  or cinnamon stick

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.

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