Mexican Hot Chocolate, Anyone?

So the weather in FL dropped to the low 40’s and I thought, what a great time for hot chocolate!  It just happened to coincide with our friends coming over for dinner so I decided to give them a chocolatey treat.  I have to admit that I accidentally grabbed the dark chocolate and the result was too rich, this version is decidedly better!  Though the recipe says the whipped cream is optional, add it; it adds a layer of flavor reminiscent of a light marshmallow and who doesn’t love a whipped cream mustache?



1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup water
1/3 C honey
5 tablespoons unsweetened cocoa
1/4 teaspoon salt
4 cups 2% reduced fat milk
1 teaspoon vanilla extract

1 bottle fat free whipped topping (optional)
pinch ground Cinnamon for garnish (optional)
pinch of nutmeg


In a large, heavy, saucepan, toast cinnamon and nutmeg over medium high heat for 30 seconds, stirring frequently. Add next 4 ingredients and bring to a boil, stirring constantly. Reduce heat to medium-low to low and stir in milk and honey. Cook for 13 minutes or until thoroughly heated, stirring constantly; do not allow to boil. Yield: 5 servings Optionally top each cup with whipped cream and sprinkle with ground cinnamon and pinch of nutmeg.


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