Mexican Hot Chocolate

By Eat More Chocolate Team      

April 16, 2015

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Late afternoon or in the evening make my gourmet Mexican cocoa with cayenne & cinnamon & you won't miss high-cal chocolate bars.

  • Yields: 1 Serving.


Mix the cocoa, stevia, and spices in a nice-sized mug. Add some very hot water and mix it all up.

Add the milk and mix. A tiny whisk works great for this.

Microwave until nice and warm.


1 heaping TBS. of high quality non-dutched (it retains the flavonoids) unsweetened cocoa. I like Ghiradelli's, & Scharffen Berger's

1 packet of stevia (I like Stevia in the Raw) or sweetener of your choice

1 tiny (or not so tiny) pinch of cayenne powder. The best way to do this is to shake some in the palm of your hand and then pinch some.

A few shakes of cinnamon

About a tablespoon of very hot water

1 1/4 cups of hazelnut, almond, or soy milk