Mexican Hot Chocolate

Mexican Hot Chocolate

This unusually cold weather has made us all want to hunker down and hibernate. Winters where we live are generally very mild and may or may not bring snow. This year we’ve had a couple of cold snaps with below freezing temperatures. Curling up by the fire with a warm mug of hot chocolate seems like just the thing to do.

Here’s a healthier version of traditional hot chocolate. It uses cacao powder (I just ground cacao nibs in my Vitamix) and coconut sugar and is spiced up with cinnamon and a tiny bit of cayenne to give it a kick.

The nutrition information on the back of my raw organic cacao nibs package reads, “Cacao is one of the best sources of magnesium and a powerful source of antioxidants. It also provides a vast array of essential minerals and nutrients including iron, potassium, proteins, and alkaloids.”
cacao nibs
My yoga teacher tells me my the cramps in my feet and legs may be due to low magnesium levels. If this is a solution, I’m all over it.

Makes 2 cups


  • 1/2 cup unsweetened cacao powder
  • 2 Tbsp. organic coconut sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 1/2 teaspoon vanilla extract
  • 2 cups milk
  • cinnamon sticks for garnish


  1. Combine cacao, sugar, cinnamon and cayenne in a small bowl or measuring cup. Stir until blended.
  2. Heat vanilla and milk in a saucepan over medium heat. Slowly add dry ingredients to milk. Whisk continuously until dissolved, about 2 minutes, or pour into blender and blend until smooth. If it is too rich, you can add a little hot water. Serve with a cinnamon stick.


Sunset in Mexico


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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