When I’m in the kitchen cooking dinner, I don’t mind grabbing an assortment of ingredients from the fridge and pantry to whip up a dinner. My husband says I should be on one of those home chef shows. I’m not sure I agree, but anyway…. when it comes to new keto items I envision, the nerves get all frayed. I haven’t figure out this phenomena yet. Fear of failure, or maybe fear of wasting ingredients? Regardless, I’m working to let the creativity runs it’s course as I create recipes that I envision in my head. Tonight’s recipe turned out a success. You can watch it unfold here!
When the weather outside is gloomy, this lightly spiced cup hot chocolate will hit the spot. The aroma of this mix is addicting! Prepare the mix in advance to have on hand. Warming up a cup of milk will be the hardest part of satisfying the chocolate craving when it hits.
- 1/3 C. Lilly’s Dark Chocolate Chips, sweetened with Stevia
- 1/3 C. Xylitol
- 1 tsp. Cinnamon
- Pinch of Nutmeg
- Pinch of Cayenne Pepper
- Pinch of Chili Powder
Blend well in a Magic Bullet or blender. Store in an airtight container.
Ready to make a cup of yummy hot chocolate? Heat up a cup of almond milk. Add about 3 T. of your Mexican Hot Cocoa Mix. Stir well and enjoy! If you have extra time, whip up some heavy whipping cream with xylitol to make a creamed topping. Sprinkle additional cinnamon on top if you like! Enjoy every drop! From my calculations, each cup will be about 5-6 grams of net carbs. It’s sooo worth it!