Enjoy a delicious mug of Mexican Hot Chocolate that is dairy free but loses none of its creaminess thanks to Silk Cashewmilk! A bonus is it’s low calorie!
With all of the craziness of Christmas time, it is hard to find time to sit down and relax. It seems I am always running around trying to get that last gift purchased or running to the store for more tape to finish wrapping presents. In the middle of all that, I try to just take a moment and relax so I don’t get too overwhelmed. My favorite way to do that is with a mug of Mexican Hot Chocolate.
Back when I did the Whole30 program, I started really limiting my dairy intake. I found that I just felt better when I didn’t overload my body with dairy.
Of course, I still love the creaminess milk adds to my coffee or to hot chocolate but I found that I could get by using cashew milk in place of traditional dairy milk. The creaminess is the perfect addition to my daily coffee or, when I am splurging a little, this Mexican hot chocolate drink.
I absolutely love the flavor of this hot chocolate. The cashew milk is perfectly creamy and so delicious. The hint of spice from the cinnamon and cayenne pepper is the perfect thing to match with the rich chocolate flavor.
Of course, you can’t have hot chocolate without marshmallows and I love the extra dimension the cinnamon adds to those. Just the perfect thing to warm you up on a cold day and help relax away all the holiday stress.
If you loved this Mexican Hot Chocolate recipe, you’ll love these other hot chocolate recipes:
- Hot Chocolate and Salted Caramel Sauce
- Guest Blogger: Hot Chocolate Rice Krispie Treats
- Spicy Mexican Hot Chocolate
Essential items for this recipe:
- Small pan
- Whisk
- Mug
- 2 cups Unsweetened Cashew Milk
- 4 tbsp Cocoa Powder
- 2 tbsp Honey
- 1 tsp Cinnamon divided
- 1/8 tsp Nutmeg
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Vanilla Extract
- Mini Marshmallows
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In a small pan, heat milk over medium heat until steaming. Do not boil.
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Whisk in cocoa, honey, vanilla, 1/2 tsp cinnamon, nutmeg, and cayenne pepper. Whisk until combined. Remove from heat and pour into mug.
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In a small bag, toss marshmallows with remaining 1/2 tsp of cinnamon. Shake to coat well. Top hot chocolate with the cinnamon marshmallows.
I am starting my next whole30 after the holidays, so I will save this for myself!
I am doing Whole30 starting on January 1 too. I’ll be featuring a series here so be sure to come check it out 🙂