Ingredients 4 Cups whole milk 8 Ounces chocolate, Abuelita Brand® 2 Tablespoons sugar 2 Teaspoons pure vanilla extract 1/2 Teaspoon chili powder 1/4 Teaspoon ground cinnamon 1 Pinch of salt 1 Cup water
Homemade Mexican Chocolate Mix: Place dry ingredients (ground pecans, almonds, and cinnamon) along with the cocoa powder and sugar in a small bowl and mix well. Once you have your dry mix, place in a small saucepan with the cold milk and vanilla. Now, place the saucepan over a low heat and simmer, whisking constantly until it starts to boil.
Melt the cocoa and baking chocolate. To make your low carb chocolate, melt together the cocoa butter and baking chocolate in the double boiler. Ehisk in the powdered erythritol a little at a time, then whisk in the inulin gradually. The trick here is to whisk a lot and try to get them to mix in without clumping.
The Mexican Chocolate tablets have a rich flavor and thick consistency, giving your hot chocolate drink a unique taste. I will teach two ways to prepare your drink, from scratch or by using a chocolate package mix. Both methods are effortless to make and only take a few minutes.