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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.
LOOKING FOR MORE DELICIOUS HOT BEVERAGES? CHECK OUT MY INSTANT POT MULLED APPLE CIDER RECIPE!
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This Mexican Hot Chocolate Mix makes a great cup of hot chocolate with a Mexican twist! It’s deliciously sweet with just the right amount of heat!
- 1 cup full fat dry milk
- 1/2 cup Truvia
- 1/2 cup Unsweetened Cocoa Powder
- 2 tablespoons cornstarch
- 1 tablespoon ground cinnamon
- 1 teaspoon Ancho Chile Powder (add more to taste)
- 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.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
