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By The Toasted Pine Nut

Mocha Mexicana

Name: Mocha Mexicana
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican, Latin American, American
Ingredients: 1/2 cup heavy whipping cream; 1 tablespoon agave nectar (or favorite sweetener); 2 cups coffee (16 ounces); 1/2 cup unsweetened vanilla almond milk (or preferred milk); 2 tablespoons agave nectar (or favorite sweetener); 2 tablespoons unsweetened cocoa powder; 1/2 teaspoon cinnamon; 1/2 teaspoon chili powder; pinch of sea salt; chocolate drizzle (optional); sea salt for topping (optional)

6 steps

Prep:10min

The only hot chocolate recipe you'll need all winter. Low carb + gluten free and perfect to warm you up with it gets chilly outside!

Updated at: Wed, 14 Dec 2022 20:05:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories608.2 kcal (30%)

Total Fat46 g (66%)

Carbs51.1 g (20%)

Sugars37.5 g (42%)

Protein6.1 g (12%)

Sodium251.2 mg (13%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

½ cupheavy whipping cream

1 tablespoonagave nectar

or favorite sweetener

2 cupscoffee

½ cupunsweetened vanilla almond milk

or preferred milk

2 tablespoonsagave nectar

or favorite sweetener

2 tablespoonsunsweetened cocoa powder

½ teaspooncinnamon

½ teaspoonchili powder

for topping, optional

Instructions

Step 1

Use an electric mixer to whip your cream for 2 – 3 minutes.

Step 2

Right when the cream started to firm up and become whipped, add the agave (or preferred sweetener) and continue until whip cream is formed. Set aside.

Step 3

Brew two cups of coffee and place it in a mason jar with your cocoa, agave, cinnamon, chili powder, and salt.

Step 4

Shake and combine everything.

Step 5

Pour it into your individual mugs and top with a generous dollop of the whip.

Step 6

I topped my whip with a chocolate drizzle, some cinnamon, chili sprinkle, and sea salt.

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