So I made this Mexican Hot Chocolate Mix with Truvia since I try to avoid sugar, but you can make it with whatever sweetener you choose. I added corn starch to it so that the drink would have a little body to it rather than be thin and watery. What this means is that you can't just add hot water to it directly from a kettle or boiling water tap, you need to cook it for a tiny bit. Trust me, it's worth the extra 30 seconds. It makes a good, thick, deep chocolatey drink that my family is loving. I might try to add a little protein powder in mine later today and see how it works.
Mexican Hot Chocolate Mix
Add cinnamon or chile powder to suit your tastes. In this Mexican Hot Chocolate Mix recipe I can taste the cinnamon, but not the chile as much. I may need to add some more for myself, but I left it as it was for my son who doesn't tolerate a lot of spice.
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Ingredients
- 1 cup (244 g) Whole Milk Powder
- ½ cup (0.5 g) Truvia
- ½ cup (43 g) Unsweetened Cocoa Powder
- 2 tablespoons (2 tablespoons) Cornstarch
- 1 tablespoon (1 tablespoon) Ground Cinnamon
- 1 teaspoon (1 teaspoon) Ancho Chile Powder, (add more to taste)
Instructions
- Mix everything with a whisk. Yup, that's the whole recipe.
- When you're ready to use this, place 2-3 tablespoon of mix in a cup, add hot water and then microwave for 30 seconds. Stir well to let it thicken.
- If using tap water, microwave for 1-2 minutes, stirring every 30 seconds.
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Nutrition
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