How to Make Low Carb Mexican Hot Chocolate

Variations of Mexican hot chocolate include spices, such as anise, chili powder or even jalapeño, to compliment the taste of the warmed chocolate. This recipe blends the less exotic spices -- cinnamon, vanilla and almond -- to bring out a whole new dimension in the taste of chocolate. This creamy drink is rich enough to be served as a standalone dessert, though a small serving of low carb fruits, such as red raspberries or strawberries, would compliment the flavor well.

Things You'll Need

• Saucepan
• Whisk
• 1/2 cup heavy whipping cream
• 1/2 cup water
• 3 tsp. Dutch-processed cocoa powder
• 1 to 2 packets of sugar substitute
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1/4 tsp. cinnamon

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Instructions

• 1

  Pour 1/2 cup heavy whipping cream and 1/2 cup water into a saucepan. If a lighter taste is desired, use half and half cream.

• 2

  Warm on low-medium heat, using a whisk to blend together.

• 3

  Whisk in 3 tsp. cocoa and one to two sugar substitute packets. Whisk constantly, scraping the bottom of the pan; the cream will scald easily if left unstirred too long, resulting in a burnt taste.

• 4

  Continue whisking. Heat until everything is blended well and cocoa reaches desired temperature. Do not boil.

• 5

  Pour into a mug. Stir in 1/4 tsp. vanilla extract and 1/4 tsp. almond extract.