Mexican Hot Chocolate
Photo by Atkins Nutritionals, Inc.
- Prep time
5 minutes - Cook time
5 minutes - Serves
2
Ingredients
-
1 cup
Heavy Cream
-
1 cup
Tap Water
-
5 teaspoons
Cocoa Powder (Unsweetened)
-
1/2 teaspoon
Vanilla Extract
-
1/2 teaspoon
Pure Almond Extract
-
1 teaspoon
Sucralose Based Sweetener (Sugar Substitute)
-
1 teaspoon
Cinnamon
Directions
- Combine cream, water, cocoa powder, extracts, sugar substitute to taste, and preferably a cinnamon stick (or 1 tsp ground cinnamon) in a small saucepan. Heat over medium flame until scalded but not boiling; stir with a whisk.
- Turn off heat; cover and let steep 2 minutes. Stir well, and serve with a cinnamon stick in each coffee mug.
